Nickel Allergy Friendly Gluten Free Pesto Mozzarella Polenta Bites
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Learn more →Ingredients
6 servings
For the polenta
- 3 cups water
- 1 cup coarse-ground cornmeal (polenta)
- ½ tsp salt
- 1 tbsp unsalted butter
- ¼ cup grated parmesan cheese
For frying
- 2 tbsp olive oil
For topping
- ⅓ cup basil pesto
- 6 oz fresh mozzarella, sliced into 18 rounds
- ¼ tsp black pepper
For serving
- fresh basil leaves (optional)
Can be omittedfresh basil leaves
- red pepper flakes (optional)
Instructions
- 1
Bring 3 cups of water to a boil in a medium saucepan over high heat. Add the salt, then pour in the cornmeal in a slow, steady stream, 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 minutes. Stir in the butter and Parmesan until fully melted and incorporated.
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