Nickel Allergy Friendly Cajun Polenta Bites

Total time1 hr 45 min

Prep time20 min

Cook time25 min

Nickel Allergy Friendly Cajun Polenta Bites

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Ingredients

6 servings

For the polenta

3 cups water
1 cup coarse-ground cornmeal (polenta)
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 Grace Corn Meal Enriched Fine - 24 Oz
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½ tsp salt
1 tbsp unsalted butter
¼ cup parmesan cheese, finely grated

Cajun spice blend

1 tsp smoked paprika
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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