Eggless Peppercorn Polenta Bites
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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.
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