Nickel Allergy Friendly Gluten Free Spicy Sausage Polenta Bites
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Learn more →Ingredients
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
- ½ cup grated parmesan cheese
- ½ tsp black pepper
For the topping
- 1 lb spicy italian sausage, casings removed
- 1 tbsp olive oil
- ½ tsp red pepper flakes
- ¾ cup marinara sauce
- ½ cup shredded mozzarella cheese
For serving
- 2 tbsp fresh basil, thinly sliced (optional)
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Instructions
- 1
Combine the water, chicken broth, and kosher salt in a medium saucepan and bring to a boil over high heat. Gradually whisk in the cornmeal in a thin, steady stream, then reduce the heat to low.
- 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 20–25 minutes. Remove from heat and stir in the butter, Parmesan, and black pepper until fully incorporated.
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