Vegan 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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ cup grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount.
For frying
- 2 tbsp olive oil
For topping
- ⅓ cup basil pesto
- 6 oz fresh mozzarella, sliced into 18 rounds
Chef's tipUse the same amount. It works well fresh in dishes like caprese, salads, and skewers. For pizza or baked dishes, choose a dairy-free mozzarella labeled for melting so it softens the way you'd expect. - ¼ tsp black pepper
For serving
- fresh basil leaves (optional)
- 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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