Low Sodium Gluten Free Tomato Basil Polenta Bites

Total time1 hr 40 min

Prep time20 min

Cook time20 min

Low Sodium Gluten Free Tomato Basil Polenta Bites

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Ingredients

6 servings

For the polenta

3 cups water
1 cup coarse-ground polenta (not instant)
1 tsp kosher salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
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.
½ tsp black pepper

For pan-frying

2 tbsp olive oil

For the topping

2 medium roma tomatoes, seeded and finely diced
¼ cup fresh basil leaves, thinly sliced
1 tbsp olive oil
1 tsp red wine vinegar
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

flaky sea salt, for finishing (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Lightly grease an 8x8-inch baking dish. Bring 3 cups water to a boil in a medium saucepan over high heat. Add 1 tsp kosher salt, then pour in the polenta in a steady stream while whisking constantly. Reduce heat to medium-low and cook, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan and holds its shape when a spoonful is dropped back in, about 15–18 minutes.
2
Remove the pan from heat and stir in the butter and Parmesan until fully melted and incorporated. Season with the black pepper. Pour the polenta into the prepared baking dish and spread into an even layer about 1/2 inch thick. Let cool at room temperature for 15 minutes, then refrigerate uncovered until firm and cold throughout, at least 45 minutes.

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