This a flavorful South-American inspired polenta bites and chimichurri recipe I served at my one of my recent dinner parties. I borrowed the Chimicurri recipe from a previous recipe I posted here. I modified it slightly since some of my party guest don’t like spicy foods as much as I do. Alternatively, I also like to top the bites with a pesto and pitted Kalamata olive instead of the cherry tomato. Polenta on it’s own is not super flavorful so adding the Chimicurri really spruces it up and adds texture and flavor. If you have a dinner party coming up, this is another fairly easy-to-make recipe and both your vegan and none-vegan guests would be impressed. I previously developed this recipe for my culinary graduation assignment when I was required to create vegan bite-size dishes. Looking for more ideas for using polenta? check out my sweet breakfast polenta recipe here.

A little more about Chimichurri:

Chimichurri is much like pesto, an uncooked sauce that originates from Argentina and Uruguay. It it traditionally made to serve with meat but I adapted it for many of my vegan recipes.

Varying ideas:

Try my omega-rich pesto recipe in place of the chimicurri if parsley is not really your thing.

Print Recipe
Polenta bites with chimicurri and cherry tomato
Polenta & Chimichurri finger food
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Course Appetizer
Cuisine South American
Servings
Ingredients
Chimichurri
Course Appetizer
Cuisine South American
Servings
Ingredients
Chimichurri
Polenta & Chimichurri finger food
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Lightly grease a square an 8" brownie pan with olive oil.
  2. Bring the vegetable broth to a boil, turn the heat down to a simmer and add the polenta. Whisk vigorously as it will thicken immediately. Keep whisking to remove any lumps. (The texture will be thick and creamy like porridge)
  3. Once the polenta texture is very thick, pour it into the prepared pan and smooth out the top with a spatula. Set aside to cool and then refrigerate for at least an hour until completely firm.
    Cooked polenta cooling in baking dish
  4. Slice the polenta into small squares (about 1 to 1.5 inch wide), brush with a little olive oil and place under the grill (broiler) for a few minutes until crisp.
  5. To prepare the Chimicurri process the parsley, paprika, garlic & lemon juice in a food processor and pulse a few times for a rough chop. In a small saucepan heat the olive oil to medium heat a couple of minutes, then add the oil to the food processor and continue to pulse until the parsley is fully chopped, do not over process.
  6. Top each square with a heaped teaspoon of the chimichurri and half a cherry tomato (I slow-roasted mine in the oven a little for extra flavor)