Brazil Nut Free Peppercorn Polenta Bites
About FigFig 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 coarse-ground polenta (not instant)
- 1 tsp kosher salt
- 1 ½ tsp coarsely cracked black pepper
- ½ tsp coarsely cracked pink peppercorns
- 1 tbsp unsalted butter
- ½ cup finely grated parmesan cheese
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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!