Growing up in Argentina polenta was a common dish at the dinner table. What I like about it is its versatility.  You can cook it either in a saucepan and serve it in a bowl or you can bake it or make a crispy base to create a variety of dishes. A fews ago I made these bites for my daughter and her friends in order to make something less processed than a packaged cracker, which is the first thing they reach for when they get home from school. These gluten-free bites are easy to prepare and can be stored in the fridge in an airtight container for 4 to 5 days to eat later in the week. They are also great for kid’s lunch boxes. I love serving them warm with avocado mash or hummus.

Ingredients

For the bites:

• 1 cup organic fine dry polenta

• ½ cup water

• 1 cup unsweetened almond milk

• ½ tsp sea salt

• 100 g (4 oz) goat cheese

For the avocado dip:

• 1 large avocado - mashed

• Juice of ½ a lemon

• 2 tbsp extra virgin olive oil

Preparation

• Preheat the oven to 170 C (340 F). I like fan-forced mode if you have it as it gives a really lovely and even golden colour.

• In a saucepan add the milk and water and heat at medium heat for a minute or two. Next, add the polenta slowly while stirring so the mixture doesn’t crumble. You want a smooth and silky consistency.

• Lower the heat to a minimum and stir constantly for five minutes. The polenta will boil but stirring it will help to not bubble up and to keep the mixture smooth.

• Turn the stove off and add the salt and goat cheese. Stir one more time to spread the cheese.

• Line a baking tray with baking paper. Spread the polenta mixture evenly about 1 ½ cm height—Cook for 30 minutes or until crisp and golden.

• Set aside to cool down. Transfer the cooked polenta to a chopping board and cut it into small squares.

For the avocado dip:

• Mash the avocado, add the lemon and olive oil and combine well. Serve in a bowl with the bites.