Steps
- 1
Preheat the oven to 425°F (220°C). Line a 8x8 inch baking pan with parchment paper and lightly grease with half the olive oil.
- 2
In a medium saucepan, bring 2 cups (480g) of water to a boil with salt.
- 3
Gradually whisk in the quick-cooking polenta to avoid lumps. Reduce heat to low and cook, stirring frequently, until thickened, about 3-5 minutes.
- 4
Remove from heat and immediately stir in grated Parmesan cheese, chopped chives, black pepper, and the remaining olive oil until well combined.
- 5
Pour the polenta mixture into the prepared baking pan and spread evenly to about 1/2 inch thickness. Let it cool and firm up for 20-25 minutes at room temperature.
- 6
Once set, cut the polenta into 12 equal square pieces. Transfer them onto a baking sheet lined with parchment paper.
- 7
Bake in the preheated oven for 15-20 minutes, flipping halfway through, until both sides are golden and crispy.
- 8
Remove from oven and let cool slightly before serving.
Tips from the Chef
Use quick-cooking polenta for faster preparation; regular polenta will require longer cooking time.
Ensure the polenta is spread evenly in the pan for uniform baking and crisping.
Store leftover polenta bites in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispness.
Fresh chives add a mild onion flavor that is low FODMAP friendly, making these suitable for sensitive diets.
For extra crispiness, you can lightly spray or brush olive oil on the bites before baking.
Ingredients
- 2 cups water (for cooking polenta)
- 0.75 cup quick-cooking polenta (cornmeal) (dry)
- 0.5 cup Parmesan cheese, grated
- 2 tbsp chives, fresh, finely chopped
- 1 tbsp olive oil (for brushing)
- 0.5 tsp salt
- 0.25 tsp black pepper, ground
Nutrition
(per serving)
Calories
66
Protein
2.4 g
Carbs
8.1 g
Fat
2.6 g