How do these polenta bars achieve a gluten-free status?

This recipe uses polenta (corn meal) which is naturally gluten-free, making the bars suitable for a gluten-free diet without any substitutions.

What gives these polenta bars their distinctive flavor profile?

The bars are flavored with fresh orange zest and juice, minced rosemary, thyme, and a hint of freshly grated nutmeg, creating a unique citrus-herb combination.

Can I prepare the maple roasted pecans in advance for these bars?

The recipe instructs to make the pecans just before baking the bars and spreading them over the polola, ensuring they adhere well during the baking process.

How do I know when the polenta mixture is ready to pour into the pan?

Whisk the polenta continuously for 5-10 minutes over medium-low heat until it has thickened significantly and can be smoothed out in the prepared pan.

What is the best way to store leftover Citrus Polenta Bars?

Store leftover bars covered at room temperature for 1-2 days, or covered in the refrigerator for up to five days.

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Citrus Polenta Bars With Maple Roasted Pecans
[Vegan, Gluten-Free]

CW By: Courtney West

Author Bio

My personal journey is to share what I eat as a vegan and portray the... Read More

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Sliced Citrus Polenta Bars with Maple Roasted Pecans, showing the golden polenta base and caramelized pecan topping.

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Citrus Polenta Bars With Maple Roasted Pecans [Vegan, Gluten-Free]

Dairy Free

These polenta bars are great for a party appetizer or meal spread. To make the bars, polenta is cooked in coconut milk with maple syrup and orange juice. Fresh rosemary and thyme and a pinch of ground nutmeg help to round out the sweetness. The pecan topping is perfectly crunchy... Read More

Ingredients You Need for Citrus Polenta Bars With Maple Roasted Pecans [Vegan, Gluten-Free]

For the Bars:

3/4 cup polenta (corn meal)
1 13.5-ounce can coconut milk
3 tablespoons maple syrup
Zest and juice of 1 orange
1 teaspoon minced fresh rosemary
1/2 teaspoon minced fresh thyme
A pinch of fine sea salt
1/4 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract

For the Pecans:

3/4 cup whole pecans
1 heaped tablespoon coconut oil
1 tablespoon maple syrup
Coarse sea salt or fleur de sel, to taste

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How to Prepare Citrus Polenta Bars With Maple Roasted Pecans [Vegan, Gluten-Free]

Preheat your oven to 400 degrees. Lightly grease an 8×8-inch square pan with coconut oil, then line it with parchment paper leaving an overhang for easy removal of the bars once they are baked.
Put the coconut milk, maple syrup, juice of the orange, and a pinch of salt in a pot. Bring to a boil over medium-high heat. Once the mixture comes to a boil, whisk in the polenta, vanilla, nutmeg, herbs, and orange zest. Reduce the heat to medium-low. Whisk the polenta continuously for 5-10 minutes until it has thickened significantly. Pour the polenta into your prepared pan and smooth out the top with a spatula. Set it aside while you make the pecans.
In a small pan set over medium heat, combine the coconut oil and syrup. Once the oil has melted, add the pecans. Toss the pecans occasionally as the syrup mixture begins to bubble and thicken. When the syrup mixture is the consistency of honey, add a good pinch of coarse sea salt then toss the pecans once more before removing the pan from the heat. Spread the pecans in an even layer over the polenta making sure to press them in a bit to help them adhere.
Bake the bars at 400°F for 25 minutes until the pecans are deeply golden and the polenta has pulled away from the sides of the pan. Cool the bars completely before slicing. Store leftovers covered at room temperature for 1-2 days, or five days covered in the refrigerator. Makes 9 to 16 bars depending on how small you slice them.