Vegan Polenta Bites with Salsa

1. 1

   In a large saucepan, bring the vegetable broth or water to a boil with the chili powder.

2. 2

   Stirring constantly, add the polenta.

3. 3

   Reduce the heat to a simmer.

4. 4

   Simmer for 45 minutes, stirring frequently, until the polenta is creamy and very thick.

5. 5

   It should coat a wooden spoon thickly when it is done.

6. 6

   Remove pan from heat.

7. 7

   Spoon the polenta into a greased 24-count mini muffin tin.

8. 8

   Make sure you press the polenta firmly into the pan so that the bites dont crumble when you remove them.

9. 9

   You know how cornmeal gets.

10. 10

    Press your thumb or a spoon into the center of each muffin bite to make a shallow dent.

11. 11

    Chill at least an hour, or up to 1 week.

12. 12

    Preheat oven to 375 F when ready to bake.

13. 13

    Set 1 teaspoon of salsa into the dent that you made in the top of each bite.

14. 14

    Bake at 375 F for 20-30 minutes, until the polenta is crispy and browned around the edges.

15. 15

    Allow to cool slightly before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.