Every once in a while a recipe that I have loved in the past comes back to me in an unexpected way. This is what happened with this recipe that Sally Weigold Charette posted on Facebook.
Here is what she said:
I test-drove these Herbed Polenta bites at my writing group last night. They were a hit, so I’m going to take them to Thanksgiving this year. I used Jill Nussinow’s recipe from The New Fast Food, to which I add about 1/3 cup of chopped sun dried tomatoes. (GREAT ADDITION Sally)
When it was done, I spooned the hot polenta into a mini-muffin tin. I forgot to stir in the second half of the herbs, so I just sprinkled them on top while they were still warm. I love it! They were refrigerated so that I could take them with me about an hour away, and then I heated them in the microwave for about 1 1/2 minutes before serving. Just took the chill off.
Well, thank you Sally for the shout out and for the reminder about making polenta. A version of this recipe appears in my next book Vegan Under Pressure, in which I also include a recipe for polenta croutons. Sally made the polenta in the Instant Pot pressure cooker but you can also make it on the stove top using this recipe.
I like Sally’s idea of topping it with the herbs but I also love the Roasted Red Pepper Relish for the polenta and other dishes. It’s so easy to make and tastes great. What a wonderful way to sneak more vegetables onto the holiday table.
Thank you again Sally for the reminder and for the photograph.
Stay tuned for Brussels sprouts and more tasty treats upcoming.
What kinds of plant-based goodness will you be putting on your holiday table this year?