Ingredients

• 1/2 cup cake flour
• 1/2 cup instant polenta
• 1 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon dried sage
• 1/3 cup grated Parmesan
• 1/3 cup half-and-half
• 2 tablespoons unsalted butter, cold
• 1 tablespoon cold water, if needed
• Flour, for work surface

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Instructions

1. Watch how to make this recipe.
2. In a food processor, fitted with the blade attachment, add the dry ingredients and pulse 3 times for 2 seconds each. Add in the half-and-half and the butter and pulse for 10 second intervals, 4 to 5 times, or until a dough starts to form. If the dough seems crumbly, and not binding, drizzle in a few drops of the water, a little at a time, until it binds.
3. Turn out onto a lightly floured board and knead a few times. Divide in half, cover with plastic wrap and let rest at room temperature for 10 minutes.
4. Preheat the oven to 375 degrees F.
5. Put a silicone baking mat on your work surface and roll the dough into a rectangle, about 6 by 9 inches and 1/4-inch thick. Evenly trim the edges, adding back any trimmings to the second portion of dough. Cut 2-inch strips with a knife, but leaving the dough in place. Then cut diagonals to form triangular pieces, 2 inches on their long side. Repeat, gently transferring them to a baking sheet fitted with a silicone baking mat, spacing them 1-inch apart. Repeat with second half of dough.
6. Bake for 9 to 12 minutes, checking carefully after 9 minutes. Crackers will start to turn golden.
7. Remove from oven and let cool. Store tightly covered for up to 3 days.