Low Sodium Chimichurri Polenta Bites

Total time1 hr 40 min

Prep time20 min

Cook time20 min

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Ingredients

6 servings

For the polenta

3 cups water
1 cup coarse-ground polenta (not instant)
1 tsp kosher salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp unsalted butter
1 oz parmesan cheese, finely grated (about ¼ cup)
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.

For the chimichurri

1 cup fresh flat-leaf parsley leaves, tightly packed
¼ cup fresh oregano leaves
¼ cup scallion greens, thinly sliced (green tops only)
½ tsp crushed red pepper flakes
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
3 tbsp red wine vinegar
3 tbsp garlic-infused olive oil

For frying

2 tbsp olive oil, for frying

Instructions

1
Lightly grease an 8x8-inch baking dish with a small amount of olive oil or cooking spray and set aside. Bring 3 cups of water to a boil in a medium saucepan over high heat. Add 1 tsp kosher salt, then pour in the polenta in a slow, steady stream while whisking constantly to prevent lumps.
2
Reduce the heat to low and cook the polenta, stirring frequently with a wooden spoon or heatproof spatula, until it pulls away from the sides of the pan and holds its shape when a spoonful is dropped back in, about 15–18 minutes. Remove from heat and stir in the butter and Parmesan until fully melted and incorporated.

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