Tots served with baked crusted fish. You can find the full recipe here. Photo by Vanessa Stump.

Tots served with baked crusted fish. You can find the full recipe herePhoto by Vanessa Stump.

I know most of you reading this post are above the age of 7, but come on! Who doesn't love a tot? Anything mini and bite-sized is somehow always satisfying. They may be tasty, but traditional tater tots have way too much sodium and oil and definitely don't have much nutritional value. I was trying to think of fun twists on the classic tater tot, and I came up with these polenta tots. Polenta is an inexpensive product, and contains B vitamins, vitamin A, and vitamin E. While it is starchy and should be eaten in moderation, it's a great alternative to heavy potato-based side dishes. 

These polenta tots are easy to make, and they are always a crowd pleaser... especially for little guys. You can serve them along with breaded and baked fish or chicken, or on their own with a fun dip (how about warm marinara?) for a fun afternoon snack or party appetizer!  

POLENTA TOTS

  • Olive oil spray
  • 1 18-ounce sleeve organic polenta, cut into 1-inch rounds, and then diced into bite-sized pieces
  • ¼ cup liquid egg whites
  • ¾ cup finely grated parmesan cheese
  • Pinch of black pepper

Preheat the oven to 375°F. Line a baking sheet with foil or parchment. Lightly spray the foil with olive oil spray.

Cut the polenta into 1-inch thick rounds, and then cut each round into bite-sized squares, roughly the size of tater tots.

Add the cut polenta tots to a bowl. Add ¼ cup of liquid egg whites to the tots, and toss until the polenta is well coated. Add ¾ of a cup of finely grated Parmesan and a pinch of black pepper to the polenta, and gently toss until the polenta is coated in cheese.  

Place the coated polenta bites onto the prepared baking sheet. Bake the polenta for 12 minutes, or until firm and golden brown.

Evette and I try out the polenta tots on set!

Evette and I try out the polenta tots on set!

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