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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Polenta Bites with Spicy Blueberry Jalapeno Corn Relish

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $0.32

$0.32 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

spoonacular Score:14%

Spoonacular Score: 14%

 

Polenta Bites with Spicy Blueberry Jalapeno Corn Relish might be just the hor d'oeuvre you are searching for. This recipe makes 16 servings with 63 calories, 2g of protein, and 2g of fat each. For 32 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of blueberries, sea salt and pepper, polenta, and a handful of other ingredients are all it takes to make this recipe so tasty. Only a few people made this recipe, and 1 would say it hit the spot. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 6%. This score is very bad (but still fixable). Try Polenta Squares With Blueberry And Corn Relish, Relish the Summer: Sweet and Spicy Corn Relish, and Mini Jalapeno Corn Dogs and Corn Dog Bites {gluten-free} for similar recipes.

Ingredients

Servings:
1.25 cups
1.25 cups blueberries
blueberries
2
2  ears of corn
ears of corn
1 clove
1 clove garlic
garlic
1
1  diced jalapeno
diced jalapeno
2 tsps
2 tsps olive oil
olive oil
0.5 tsps
0.5 tsps oregano
oregano
0.25 cups
0.25 cups parmesan cheese
parmesan cheese
0.75 cups
0.75 cups polenta
polenta
2 tsps
2 tsps rice wine vinegar
rice wine vinegar
some
some black sea-salt
black sea-salt
1 cup
1 cup water
water
0.75 cups
0.75 cups whole milk
whole milk
1.25 cups blueberries
1.25 cups
blueberries
2  ears of corn
2
ears of corn
1 clove garlic
1 clove
garlic
1  diced jalapeno
1
diced jalapeno
2 tsps olive oil
2 tsps
olive oil
0.5 tsps oregano
0.5 tsps
oregano
0.25 cups parmesan cheese
0.25 cups
parmesan cheese
0.75 cups polenta
0.75 cups
polenta
2 tsps rice wine vinegar
2 tsps
rice wine vinegar
some black sea-salt
some
black sea-salt
1 cup water
1 cup
water
0.75 cups whole milk
0.75 cups
whole milk

Equipment

baking pan
baking pan
sauce pan
sauce pan
whisk
whisk
bowl
bowl
oven
oven
baking pan
baking pan
sauce pan
sauce pan
whisk
whisk
bowl
bowl
oven
oven


Instructions

Read the detailed instructions on Joanne Eats Well with Others

Price Breakdown

Cost per Serving: $0.32
Ingredient
1 1/4 cup blueberries
2 ears of corn
1 clove garlic
1 diced jalapeno
2 teaspoons olive oil
1/2 teaspoon oregano
1/4 cup parmesan cheese
3/4 cup polenta
2 teaspoons rice wine vinegar
some black sea-salt
3/4 cup whole milk
Price
$1.45
$1.66
$0.07
$0.06
$0.11
$0.03
$0.53
$0.94
$0.04
$0.03
$0.25
$5.16

Tips

Health Tips

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Please enjoy blueberries during the summer months when they are in season. Eating blueberries in winter means you're eating fruit that has either been transported a long distance or that has been grow in a greenhouse. Either way, their production is far from environmentally friendly, and you probably aren't doing your wallet any favors either. If you want blueberries in winter, buy them frozen!

Disclaimer

Nutritional Information

Quickview
62 Calories
2g Protein
1g Total Fat
10g Carbs
1% Health Score
Limit These
Calories
62
3%

Fat
1g
3%

  Saturated Fat
0.6g
4%

Carbohydrates
10g
3%

  Sugar
2g
3%

Cholesterol
2mg
1%

Sodium
226mg
10%

Get Enough Of These
Protein
2g
4%

Phosphorus
37mg
4%

Vitamin C
2mg
4%

Manganese
0.07mg
4%

Calcium
34mg
3%

Selenium
2µg
3%

Vitamin K
3µg
3%

Fiber
0.66g
3%

Vitamin B1
0.04mg
3%

Vitamin B2
0.04mg
2%

Magnesium
9mg
2%

Potassium
69mg
2%

Vitamin B6
0.04mg
2%

Vitamin B5
0.19mg
2%

Vitamin B3
0.37mg
2%

Folate
6µg
2%

Vitamin A
83IU
2%

Vitamin E
0.2mg
1%

Zinc
0.19mg
1%

Copper
0.03mg
1%

Vitamin B12
0.07µg
1%

Iron
0.2mg
1%

Vitamin D
0.16µg
1%

covered percent of daily need

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