Cornmeal Grissini

Carolynn O'Donnell

This recipe was entered in our We ♥ Local Cornmeal recipe contest by Carolynn O'Donnell.  Carolynn says,"Grissini is generally made with durum wheat, but I substituted cornmeal." They turn out great!

Cornmeal Grissini

Prep Time

90 minutes

Cook Time

20 minutes


8 Servings


1 cup water (warm)
1 teaspoon yeast, active dry
1 pinch sugar
1 cup cornmeal
1 3⁄4 cups flour
1 cup cheese, parmesan
1 teaspoon salt
3 tablespoons olive oil


Mix warm water, sugar and yeast. Set aside.

Mix flour, cornmeal, salt, and parmesan together.

Knead together all ingredients.

Put well-kneaded dough ball in bowl and cover. Let dough rise until doubled in size. Heat oven to 350 degrees F.

Cut dough into walnut-sized sized pieces (about 1/2 oz each) and roll into sticks about the thickness of a pencil.

Arrange sticks onto sheet tray lined with parchment paper and bake for 20 minutes, rotating about halfway through. Breadsticks/grissini should come out slightly brown, but not too dark.