Hey friends, what’s on the menu for your next summer party? If you’re in need of something quick and impressive for your next gathering, give our Vegan Peach Rosemary Polenta Bites a try. These small bites are perfect as an appetizer and include both the savory and sweet side of summer.
Many folks have access to sweet peaches this time of year and aren’t sure what to do with them. Of course, making crisps and pies is always an option, but adding these juicy delights to a savory dish can be life-changing! HaHa! Possibly a little dramatic, but I absolutely love the touch of sweet in savory dishes this time of year. I find myself adding diced peaches, nectarines and apricots to salads, stir-fries, curry dishes and more.
Benefits of Peaches:
Peaches are naturally low in calories and high in fiber. They contain an abundance of minerals like potassium, magnesium, iron and manganese – all beneficial for hair, skin, blood and nerve function.
Some studies have shown peaches to be beneficial in fighting certain types of cancer due to the presence of cancer-fighting chlorogenic acid and neochlorogenic acid.
With an abundance of vitamin C and carotenoid antioxidants like zeaxanthin and lutein, peaches help protect our eyes and skin against the UV-B radiation that is strongest this time of year. Nature’s perfection!
- 2 Tablespoons olive oil or avocado oil
- 2 cups finely diced onion (about 1 medium onion)
- 2 teaspoons finely minced fresh rosemary
- 3/4 cup vegetable stock
- 1 1/2 cups almond milk
- 2 Tablespoons nutritional yeast flakes
- 3 Tablespoons Miyoko's Vegan Butter
- 1 1/4 cup Arrowhead Mills Organic Yellow Cornmeal
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 medium-size peaches, diced
- 1 peach, sliced
- 1/4 teaspoon fresh, minced rosemary
- 1 1/2 teaspoon coconut oil
- 2 Tablespoons coconut sugar
- 1 pinch sea salt
- Line an 8" x 8" baking dish with parchment paper.
- In a heavy-bottom pot, over medium-heat, add olive oil or avocado oil and onions. Sauté until caramelized. Add minced rosemary and stir to combine.
- Add vegetable stock, almond milk, nutritional yeast flakes and Miyoko's Vegan Butter. Stir until butter has melted. Reduce heat to simmer.
- Slowly, pour the yellow cornmeal into the liquid, while continually whisking. You're looking for a smooth consistency without lumps.
- Continue cooking polenta for 8-10 more minutes. Stirring frequently.
- Remove from stovetop and carefully pour mixture into prepared baking dish. Flatten with the back of a spatula.
- Allow to sit until cooled and set.
- After set, use the parchment paper as handles and carefully remove the large square of polenta. Cut into 16 equal-sized bites.
- Prepare 2 medium-size peaches by dicing into small pieces. (Peeling is optional, however, if you are not using organic peaches, I would definitely peel them).
- Using a small iron skillet, over medium heat, add 1 teaspoon coconut oil, diced peaches and 1/4 tsp. fresh, minced rosemary. Cook until soft, about 3-5 minutes. Add 1 Tablespoon coconut sugar and gently stir until caramelized.
- Remove and set aside.
- Using the same skillet, add 1/2 teaspoon coconut oil and sliced peaches. Cook 2 minutes on each side. Add 1 Tablespoons coconut sugar, gently move peaches around allowing the sugar to caramelize. Remove from pan and set aside.
- Place polenta bites on a serving tray.
- Top each polenta bite with 1 scant Tablespoon of prepared, diced peaches.
- Top each polenta bite with one sliced, caramelized peach.
- Serve with a sprig of rosemary.
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.