Fructose Free Chimichurri 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 →Ingredients
6 servings
For the polenta
- 3 cups water
- 1 cup coarse-ground polenta (not instant)
- 1 tsp kosher salt
- 1 tbsp unsalted butter
- 1 oz parmesan cheese, finely grated (about ¼ cup)
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!