Coconut Polenta Appetizer Rounds

Coconut Polenta Appetizer Rounds

I love parties! And, especially parties with pretty, tiny food! If the food is made with care, the party will be very special. These appetizer rounds are the perfect way to spoil your guests at any affair. 

I love creamy polenta too. And, this is a perfect way to make creamy polenta without the dairy. You may even use the polenta version of this recipe and serve it with a vegetarian chili or stew or underneath a chicken dish. Enjoy it any way you would like. It is delicious! 

You can be as creative as you like with the polenta round toppers as well. I envision other veggies as toppers as well as greens and other delights. I hope that you have so much fun with this recipe! 

Coconut Polenta Appetizer Rounds: 

1 1/2 cups water

1 1/2 cups full fat coconut milk

1 teaspoon salt

3/4 cup yellow cornmeal or polenta 

1 1/2 tablespoons coconut oil

For garnishes: 

mushrooms, cut into slices (about 7-8 slices) 

grape tomatoes, cut into about 7-8 halves) 

olive oil

kosher salt

curry powder/chili powder

extra coconut oil

Directions: 

Make sure to grease a small square 8x8 glass pan with coconut oil before beginning to prepare the polenta

1. Bring water and coconut milk to a boil in a large saucepan or Dutch oven. 

2. Add the salt. 

3. Gradually whisk in the cornmeal. 

4. Turn the heat down to low and cook until the mixture thickens and the cornmeal is soft, stirring often, about 15 minutes. 

5. Turn off the heat. 

6. Add the coconut oil and stir until melted. 

7. Transfer the mixture to the 8x8 pan and smooth the top with a spatula. 

8. Let the mixture cool completely. Then, use a cutter to cut out polenta rounds. You will have extra pieces of polenta to enjoy in another dish. This recipe makes about 15 rounds. 

9. Heat an electric skillet to 350 F. Add in some coconut oil and melt. 

10. After the oil has heated up, place the polenta rounds in the oil to brown on each side. Brown each for 3-4 minutes per side. Be careful! There will be a lot of popping and spattering as the polenta rounds brown. Be sure to put the lid on in between flipping the rounds. 

11. While the rounds are cooking, set your oven to the broil setting. 

12. On a greased baking sheet, place the mushroom halves and the grape tomato halves. Sprinkle both with olive oil and kosher salt. Sprinkle the tomato halves with curry powder & chili powder if desired. Then, sprinkle the mushrooms with a bit of chili powder. Broil in the oven for 3-4 minutes, until cooked and browned. 

13. Place the tomato halves and mushroom halves on top of the polenta rounds and serve! 

I hope you enjoy these yummy & pretty appetizers! If you did, pass them on to a friend!