High Fructose Corn Syrup Free Cajun Polenta Bites
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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.
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