Roasted Garlic Polenta Dippers // gluten-free + vegan option // yields 21-24 dippers

adapted from: polenta pizza

  • 1 whole head garlic
  • 3-4 tablespoons ghee/butter/olive oil/earth balance, divided
  • 1 cup uncooked polenta grits
  • 3 cups water, unless otherwise specified on package
  • salt + pepper
  • marinara or pizza sauce

for the roasted garlic:

  1. Preheat your oven to 400* F.
  2. Peel the outer layers from the head, but let the skin on the individual cloves remain.
  3. Slice the tips off the head, so each clove is exposed.  Refer to the first photo in this post.
  4. Place on a sheet of foil, exposed side up, and pour 1 tablespoon melted butter, ghee, earth balance, or olive oil over top.
  5. Cover tightly with foil, place in an oven-safe ramekin [or other small oven-safe dish], and roast for 25-30 minutes, until tender.
  6. Let cool and squeeze each clove out from the skin.  Set aside.

for the polenta dippers:

  1. Line a 9x9 baking pan with parchment paper.
  2. Cook polenta according to package directions with 1/4 teaspoon salt.  This can vary depending on if you have quick-cooking polenta or regular, so refer to your package.
  3. Cook until very thick and stiff.  It should be difficult to stir.
  4. Spoon into the parchment lined pan and spread it firmly + evenly to the edges.
  5. Place in the fridge for about 30 minutes, or until fully chilled. 
  6. In the last 10 minutes of chilling, preheat your oven to 450* F.
  7. Remove the polenta from the pan and slice into dippers.  About 1 1/4 x 3 inches in size.
  8. Spread onto a large baking sheet and bake for 10 minutes.
  9. Flip and bake another 10 minutes.
  10. Chop the roasted garlic and combine with 2-3 tablespoons of melted ghee/butter/earth balance.
  11. Flip the dippers again, spread on the roasted garlic mixture, a generous sprinkle of salt + pepper, and bake for 3-5 minutes.
  12. Serve warm with dipping sauce of choice.

The edges become crispy and firm, while the inside remains chewy and tender.  Quite the combo!

repost from ediblespective 

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