Low Sodium Gluten Free Mushroom Polenta Bites

Total time1 hr 40 min

Prep time20 min

Cook time20 min

Low Sodium Gluten Free Mushroom Polenta Bites

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Ingredients

6 servings

For the polenta

3 cups water
1 cup chicken broth
Pacific Foods Organic Low Sodium Chicken Broth Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth Gourmend Deliciously Digestible Organic Chicken Bone Broth, 16.9 fl oz
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1 cup coarse-ground cornmeal (polenta)
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp unsalted butter
¼ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

For the mushrooms

2 tbsp olive oil, divided
12 oz cremini mushrooms, thinly sliced
3 cloves garlic, minced
1 tsp fresh thyme leaves
¼ tsp black pepper
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp dry white wine broth or chicken broth

For assembly

½ cup whole-milk ricotta cheese
1 tbsp fresh chives, finely chopped (optional)

Instructions

1
Line an 8×8-inch baking dish with parchment paper and lightly oil the paper. Bring 3 cups water and 1 cup chicken broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low and slowly whisk in the cornmeal in a thin, steady stream, whisking constantly to prevent lumps.
2
Cook the polenta, stirring frequently with a wooden spoon, 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, Parmesan, and 1/2 tsp salt until fully incorporated.

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