Low Iodine Gluten Free Parmesan Polenta Bites
Total time1 hr 35 min
Prep time15 min
Cook time20 min
4.9(5)
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6 servings
For the polenta
- 3 cups water
- 1 cup chicken broth
- 1 tsp kosher salt
- 1 cup coarse-ground cornmeal (polenta)
- 2 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 cup finely grated parmesan cheese
- Ā½ tsp black pepper
For frying
- 2 tbsp olive oil
- 2 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
- extra parmesan cheese, for serving (optional)
Can be omittedparmesan cheese
Instructions
- 1
Line an 8x8-inch baking dish with parchment paper, leaving an overhang on two sides for easy lifting. Set aside.
- 2
Combine the water, chicken broth, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and slowly pour in the cornmeal in a thin, steady stream, whisking constantly to prevent lumps.
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