Vegan Cajun Polenta Bites

Total time1 hr 45 min

Prep time20 min

Cook time25 min

4.6

(18)

About Fig

Fig 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 →

Ingredients

6 servings

For the polenta

3 cups water
1 cup coarse-ground cornmeal (polenta)
½ tsp salt
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup parmesan cheese, finely grated
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.

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
Chef's tip
Use the same amount. Pick the form that matches the recipe - ground-style if the sausage is crumbled, links if it stays whole.
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!