Vegetarian Tomato-Basil Polenta Bites

Total time1 hr 40 min

Prep time20 min

Cook time20 min

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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
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Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
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 tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
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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