{ POLENTA DIPPERS }

These roasted garlic polenta dippers are adapted from this recipe are great dipped in marinara sauce, salsa, or as a side dish with soup.  We have had it several times with black bean soup.  They are very tasty!

1 whole head garlic
1 Tbsp. earth balance or olive oil
1 cup uncooked polenta grits
3 cups water
salt & pepper to taste
marinara sauce or salsa

Roast garlic using the directions in this recipe.

For the polenta dippers:

• Line 9x9 baking pan with parchment paper.
• Bring 3 cups water to boil, add polenta grits, and stir frequently until polenta is thick and stiff. It should be difficult to stir.
• Spoon into parchment lined pan and spread it firmly and evenly to edges.
• Place in fridge for about 30 mins, or until fully chilled.
• In the last 10 minutes of chilling, preheat oven to 450.
• Remove polenta from the pan and slice into dippers.  About 1 1/4 x 3 inches in size.
• Spread onto a large baking sheet and bake for 10 mins.
• Flip and bake another 10 mins.
• Chop the roasted garlic and combine with melted earth balance or oil.
• Serve warm with dipping sauce of choice.  They are also great without any dip and as a side to soup.

{ CHILI LIME POPCORN }

This popcorn is so easy and yummy!  And with no butter or oil it is also quite healthy!

I have never measured the ingredients because I just shake shake shake until it is to my liking.  You can do the same!

Popcorn kernels

Lime juice (preferably in a squirt bottle as seen in picture)

Chili powder

Salt

• Air pop popcorn.
• Squirt generous amount of lime juice into popped corn.
• Sprinkle generous amounts of salt & chili powder-- I thought the chili powder would be too spicy, but it is not.  
• Put a lid on bowl and shake until popcorn is coated well.  You may add more at this point if you don't think you've put enough on.