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
Scale
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
