Name: Polenta blinis
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3 Tbsp ground polenta or cornmeal; 50g buckwheat flour (or plain flour); 1 egg; 1 tsp baking powder; 1 tsp olive oil; 5 spring onions, chopped or 2 Tbsp of chopped herbs; a little oil for frying

Polenta blinis

22 Jun 2015

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

If you want gluten-free and dairy-free nibbles try these polenta blinis! They are made with cornmeal and buckwheat flour and, instead of milk, almond or oat milk can be used. They can be a fantastic base for bites, appetizers or just snacks. It only takes a few minutes to make them. I added spring onions to the batter but you can add 1-2 tablespoon of chopped herbs (parsley, dill, basil, coriander, dill, etc) depending on the toppings or dips you want to serve them with.

Ingredients

3 Tbsp ground polenta or cornmeal
50g buckwheat flour (or plain flour)
1 egg
1 tsp baking powder
1 tsp olive oil
5 spring onions, chopped or 2 Tbsp of chopped herbs
a little oil for frying

Instructions

Mix all ingredients in a bowl.
Rub the base of a large frying and heat it on the stove. Drop in teaspoons of the batter to make small pancakes, each about 4-5 cm wide.
When bubbles appear on the surface and it's no longer wet, flip them over. Cook them for a minute until lightly golden. Transfer the blinis to a plate.
Repeat with the remaining batter.
Serve with toppings or dips.

Tips

Instead of spring onion or herbs you could add to the batter some chopped chilli, spices, pastes or other grated/chopped vegetables e.g. courgettes, carrots, peppers, peas, spinach etc. would all work well