Pregnancy Friendly Italian Herb Polenta Bites
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Learn more āIngredients
6 servings
For the polenta
- 3 cups water
- 1 cup polenta (coarse-ground cornmeal)
- Ā¾ tsp fine salt
- 2 tbsp garlic-infused oil, divided
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 1 tsp dried basil
- Ā½ tsp dried thyme
- Ā¼ tsp black pepper
- Ā½ cup parmesan cheese, finely grated
- 1 tbsp unsalted butter
For serving
- 2 tbsp scallion greens, thinly sliced (optional)
- Ā¼ cup marinara sauce, for dipping (optional)
Instructions
- 1
Line an 8Ć8-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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