Polenta Cilantro Savory Bites
This vegan polenta recipe makes a great plant-based breakfast or a vegan appetizer! Here, grilled gluten-free polenta cakes are stuffed with cilantro and coconut giving it a delicious flavor. So if you are looking for quick vegan gluten-free recipes, then try these Polenta and Cilantro Savory Bites. Stir-frying polenta brings out the true flavor of this Italian dish.
Servings 6 Bites
To prep Polenta
- 18 oz Heat & Eat Gluten-Free Polenta
- Oil to grill Polenta slices
To prep Polenta
Slice the Heat-and-Eat Polenta into ½” thick rounds.
Add oil in a grill pan
Grill the Polenta slices evenly on both sides.
Remove from the grill and place in a bowl lined with a paper towel to absorb any excess oil.
To prepare the stuffing
Heat the Olive oil in a pan.
Sauté the minced garlic and ginger paste for about 30 seconds.
Then add the chopped jalapeno and Cilantro. Fry for another 45 seconds.
Lastly, add the shredded coconut and poppy seeds and salt. Continue to sauté for an additional minute.
Take the mixture off the flame and keep it aside for now.
Use tubed polenta for this recipe. You can even bake or broil the slices in the oven if stir-frying polenta is not a preferred option for you. If you want additional flavor, sprinkle Chaat masala and onion powder while grilling the polenta.
Fresh coconut, desiccated coconut or shredded coconut can be used here. You can prepare the masala filling in advance and only grill the polenta and assemble this dish when needed. This way, you can have this snack ready very quickly when needed!
The stuffing can also be used in any other recipe. Also, if you don't have polenta, you can substitute it with grilled paneer slices.
Calories: 108.88kcal | Carbohydrates: 16.02g | Protein: 1.92g | Fat: 4.23g | Saturated Fat: 2.56g | Sodium: 23.73mg | Potassium: 71.56mg | Fiber: 1.01g | Sugar: 3.5g | Vitamin A: 141.49IU | Vitamin C: 3.96mg | Calcium: 28.95mg | Iron: 0.47mg