Friday, May 24, 2013


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.

1 comment:

alanna said...

This looks great. I'm excited to try it!