These Grilled Jalapeño Polenta Bites are a new twist on an old classic. The polenta is cooked and then grilled to leave you with one satisfying plant-based appetizer with a little spicy zip. Bet you can’t eat just one!
Creamy, Buttery Vegan Polenta
The first question we would ask you before making this recipe is… have your ever grilled polenta? If they answer is no. Then you don’t know what you are missing!
Polenta is a dish of boiled cornmeal that is typically served like a hot porridge. However, if you allow it to cool, it solidifies into a loaf that can either be baked, fried, or grilled.
We love when it is grilled because it adds a deliciously smoky aroma and taste along with crispiness to the comforting polenta. But feel free to make this recipe inside in a frying pan if the weather isn’t permitting.
A Spicy Addition
Grilled polenta is a delicacy all on it’s own but when you add a little jalapeño, you get something special. This bake has small chunks of jalapeño mixed amongst the fine cornmeal. Yum… yum…YUM!
Alternatively, you can add another chopped pepper (habanero, serrano, etc.) if you are feeling extra daring! The combination of mild cornmeal with fresh pepper, allows the heat of the pepper to add flavor without taking it too far. They will have a pleasant amount of heat without making you reach for your water between every bite.
What You Will Need:
- Polenta – Originating in Italian cuisine, this coarsely ground cornmeal is slightly sweet and naturally buttery. You will need dried polenta for this recipe.
- Nutritional Yeast – Also known as “nooch.” This vegan staple will bring a cheesiness to your polenta. No dairy required!
- Salt & Pepper – This will enhance the flavor of your polenta.
- Jalapeño – We used 2 jalapeños but you can reduce it to one if you are worried about the spice level.
- Hummus – A small dollop of hummus on each polenta bite adds creaminess that perfectly contrasts with a crispy cornmeal. Store-bought will work, or you can use this homemade White Bean Hummus recipe.
- Micro Greens – A little greenery for the top of your grilled cakes. An optional ingredient, but it does add a beautiful and fresh touch to this grilled appetizer.
Get Ready for… Grilled Jalapeño Polenta Bites!
If you are looking for a tasty vegan appetizer for your next BBQ, don’t look any further. But be warned, these Grilled Jalapeño Polenta Bites tend to disappear in a hurry! Happy grilling!
Grilled Jalapeño Polenta Bites
- Prep Time: 30 min. (Including chill time)
- Cook Time: 10 min.
- Total Time: 40 min.
- Yield: 9 Servings 1x
- Category: Appetizer
- Method: Boil, Grill
- Cuisine: Italian
- Diet: Vegan
Description
A healthy vegan and gluten-free summer appetizer with the perfect amount of satisfying heat. These Grilled Polenta Jalapeño Bites are smoky, crispy, and spicy. Just be sure to grab one quickly because they are sure to be a crowd-pleaser!
Ingredients
1 Cup Dried Polenta
2 Tbsp. Nutritional Yeast
1 tsp salt
1 tsp black pepper
2 Fresh Jalapenos (1 Diced Small, 1 Sliced Thin)
1 Cup Hummus (Store-bought or homemade White Bean Hummus)
1 Bunch Micro Greens
Instructions
- Wash and prepare the ingredients as directed above and line an 8×8 baking dish with parchment paper. Prepare your grill, if needed.
- In a medium sauce pan, bring 2 cups of water to a boil. Place the salt, pepper, nutritional yeast, diced jalapeño and dried polenta into the boiling water.
- Whisk immediately and continue to whisk for 1 minute until the polenta has absorbed all of the liquid and become a consistency similar to dough.
- Scoop out the polenta into the lined 8×8 pan and spread it to an even layer. Place this pan into the refrigerator to cool for at least 20 minutes.
- Cut the polenta into squares and bring them out to the hot grill.
- Grill the polenta squares until they are crisp on both sides. Approximately 5-10 minutes per side depending on the temperature of your grill.
- Remove from the grill and top each square with a dollop of hummus, micro greens and sliced jalapeño, if desired.
- Serve immediately while warm. Enjoy!
- Leftovers can be refrigerated for up to 5 days in an airtight container. Reheat in a microwave or in the oven until warm.
Notes
- You will need parchment paper for solidifying your polenta.
- Feel free to make your polenta a day in advance and have it chill in the refrigerator overnight prior to grilling. This is a great time-saver if you have other things to prepare the day of your BBQ.
- Grill the polenta until grill marks begin to appear on the squares for extra smoky squares.
Keywords: Grilled Vegan Jalapeño Polenta Bites
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