Vegan Chimichurri Polenta Bites
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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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 oz parmesan cheese, finely grated (about ¼ cup)
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
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.
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