Low Sodium Cajun Polenta Bites

Total time1 hr 45 min

Prep time20 min

Cook time25 min

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Ingredients

6 servings

For the polenta

3 cups water
1 cup coarse-ground cornmeal (polenta)
Quaker Corn Meal Yellow - 24 Oz Bobs Red Mill Organic Medium Grind Cornmeal Bobs Red Mill Cornmeal Medium Grind - 24 Oz Bob's Red Mill Medium Grind Cornmeal Bob's Red Mill Coarse Grind Cornmeal
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½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp unsalted butter
¼ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

Cajun spice blend

1 tsp smoked paprika
½ tsp dried oregano
½ tsp dried thyme
½ tsp cayenne pepper
¼ tsp black pepper

For the topping

6 oz sausage, sliced into ¼-inch rounds
1 medium red bell pepper, finely diced
3 scallions, green tops only, thinly sliced
2 tbsp garlic-infused oil, divided

For frying

2 tbsp olive oil

Instructions

1
In a small bowl, combine the smoked paprika, dried oregano, dried thyme, cayenne pepper, and black pepper. Stir until evenly mixed and set aside.
2
Bring 3 cups of water and 1/2 tsp salt to a boil in a medium saucepan over high heat. Reduce the heat to medium-low and slowly whisk in the cornmeal in a thin, steady stream to prevent lumps. Cook, stirring frequently with a wooden spoon or heatproof spatula, until the polenta pulls away from the sides of the pan and holds its shape when a spoonful is dropped back in, about 15 minutes. Remove from heat and stir in the butter, Parmesan, and half the Cajun spice blend until fully incorporated.

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