Anti Inflammatory Italian Herb Polenta Bites

Total time1 hr 45 min

Prep time15 min

Cook time30 min

4.8

(14)

Anti Inflammatory Italian Herb Polenta Bites

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Ingredients

6 servings

For the polenta

3 cups water
1 cup polenta (coarse-ground cornmeal)
¾ tsp fine salt
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
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

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.

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