Nickel Allergy Friendly Italian Herb Polenta Bites

Total time1 hr 45 min

Prep time15 min

Cook time30 min

Nickel Allergy Friendly Italian Herb Polenta Bites

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)
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 Grace Corn Meal Enriched Fine - 24 Oz
See all
¾ tsp fine salt
2 tbsp garlic-infused oil, divided
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
1 tsp dried basil
Ingredient note
Herbs 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.
½ tsp dried thyme
¼ tsp black pepper
½ cup parmesan cheese, finely grated
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!