Red Meat Allergy Friendly Tomato-Basil Polenta Bites
Total time1 hr 40 min
Prep time20 min
Cook time20 min
4.6(15)
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Learn more →Ingredients
6 servings
For the polenta
- 3 cups water
- 1 cup coarse-ground polenta (not instant)
- ¾ tsp fine salt
- 1 tbsp unsalted butter
- ¼ cup parmesan cheese, finely grated, plus more for serving
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 2 tbsp garlic-infused olive oil, divided
For the tomato-basil topping
- 3 medium roma tomatoes (about 12 oz total), seeded and finely diced
- ¼ cup fresh basil leaves, thinly sliced
- 1 tbsp garlic-infused olive oil
- 1 tsp red wine vinegar
- ¼ tsp fine salt
- ¼ tsp black pepper
For serving
- parmesan cheese, shaved, for serving (optional)Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
- fresh basil leaves, for serving (optional)
Instructions
- 1
Line an 8×8-inch baking dish with parchment paper, leaving an overhang on two sides. Bring 3 cups of water to a boil in a medium saucepan over high heat.
- 2
Reduce the heat to medium-low and whisk in the polenta and 3/4 tsp salt in a steady stream. Cook, stirring frequently with the whisk, until the polenta pulls away from the sides of the pan and holds a mound briefly when dropped from the spoon, about 15–18 minutes.
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