Dairy-free baked polenta squares with chives

Cook polenta until thick, chill it in a shallow tin, then bake the cut squares until golden. Fresh chives add flavour without butter or cheese.

Serves: 4 as a side | Preparation: 10 minutes | Cooking: about 40 minutes | Chilling: about 1 hour, or until firm

Ingredients

• 160 g instant polenta
• 650 mL water, or the amount specified on your polenta packet
• 2 g fine salt, optional
• 12 g fresh chives, finely chopped and divided
• 20 mL olive oil
• 160 g cucumber, sliced, to serve

Method

1. Line a shallow 20 cm square tin with baking paper. Bring the water and optional salt to a boil, then lower the heat. Gradually whisk in the polenta and cook according to the packet, stirring until thick. Take care as it can spit.
2. Stir in 8 g chives. Spread the polenta evenly in the shallow tin, cool it briefly, then refrigerate promptly until firm enough to cut.
3. Preheat the oven to 220°C conventional or 200°C fan-forced. Line a baking tray. Lift out the set polenta and cut into 16 squares. Brush both sides with the oil and space them apart on the tray.
4. Bake for 30–35 minutes, turning carefully halfway, until the edges are golden. Sprinkle with the remaining 4 g chives. Serve four squares per person with the cucumber.

Dietary notes and swaps

Use plain polenta and check the label for milk ingredients and any allergen information relevant to you. For coeliac disease, choose labelled gluten-free polenta and keep preparation surfaces clear of crumbs. If chives do not suit you, use chopped parsley. Polenta is made from maize and contains starch, so check your own plan if managing CSID.

Browse our recipe collections for dishes to serve alongside, or read our guide to dairy-free and lactose-free labels.

Storage

Refrigerate cooked polenta promptly in shallow containers at 5°C or colder. Use within 2 days of the initial cook, including any time chilling before baking, or freeze promptly. Reheat until piping hot throughout. See FSANZ food safety basics.