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