Low Sodium Italian Herb Polenta Bites

Total time1 hr 45 min

Prep time15 min

Cook time30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the polenta

3 cups water
1 cup polenta (coarse-ground cornmeal)
Quaker Corn Meal Yellow - 24 Oz Bobs Red Mill Organic Medium Grind Cornmeal Bobs Red Mill Cornmeal Medium Grind - 24 Oz Bob's Red Mill Medium Grind Cornmeal Bob's Red Mill Coarse Grind Cornmeal
See all
¾ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp garlic-infused oil, divided
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
¼ tsp black pepper
½ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
1 tbsp unsalted butter

For serving

2 tbsp scallion greens, thinly sliced (optional)
¼ cup marinara sauce, for dipping (optional)

Instructions

1
Line an 8×8-inch baking dish with parchment paper, leaving an overhang on two sides. Brush the parchment lightly with about 1/2 tsp of the garlic-infused oil and set aside.
2
Bring 3 cups of water to a boil in a medium saucepan over high heat. Add the salt, then reduce the heat to medium-low and pour in the polenta in a slow, steady stream, whisking constantly to prevent lumps.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!