Low Sodium Peppercorn Polenta Bites

Total time1 hr 40 min

Prep time15 min

Cook time25 min

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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.
1 ½ tsp coarsely cracked black pepper
½ tsp coarsely cracked pink peppercorns
1 tbsp unsalted butter
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

For frying

2 tbsp garlic-infused olive oil, divided

For the dipping sauce

1 jar (12 oz) roasted red peppers, drained
2 tbsp olive oil
1 tbsp fresh lemon juice
¼ tsp smoked paprika
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp scallion greens, thinly sliced (optional)

Instructions

1
Lightly oil an 8×8-inch baking dish and set aside. Bring 3 cups water to a boil in a medium saucepan over high heat. Reduce the heat to medium-low, then pour in the polenta in a thin, steady stream, whisking constantly to prevent lumps.
2
Cook the polenta, stirring frequently with a wooden spoon, until it pulls away from the sides of the pan and holds its shape when a spoonful is dropped back in, about 15–18 minutes. Remove from heat and stir in the salt, cracked black pepper, cracked pink peppercorns, butter, and Parmesan until fully incorporated.

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