Breastfeeding Friendly Cajun Polenta Bites
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
6 servings
For the polenta
- 3 cups water
- 1 cup coarse-ground cornmeal (polenta)
- Ā½ tsp salt
- 1 tbsp unsalted butter
- Ā¼ cup parmesan cheese, finely grated
Cajun spice blend
- 1 tsp smoked paprika
- Ā½ tsp dried oregano
- Ā½ tsp dried thyme
- Ā½ tsp cayenne pepper
- Ā¼ tsp black pepper
For the topping
- 6 oz sausage, sliced into Ā¼-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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!