Polenta with Feta Cheese

Polenta is corn porridge in broth, served as a side dish for fish and meat dishes with sauce, such as fried fish or braised rabbit in red wine. Depending on the main dish, the polenta can be thicker, and then it acts like bread, or, as in this case, softer, then it takes on the taste of cheese and serves as a great side dish.


POLENTA WITH FETA CHEESE

Ingredients (4-6 servings)

  • 160 g Corn Grits for Polenta (1 cup)
  • 4,5 cups of Vegetable Stock
  • 8-10 Cherry Tomatoes
  • 100-150 g Feta Cheese
  • 20 g of Butter
  • A mix of Provencal herbs
  • Olive Oil
  • Salt

INSTRUCTIONS

Bring the broth to a boil, salt, if necessary. Gradually pour the cereal for polenta into the boiling broth, stirring. Cook the polenta for about 20 minutes over low heat, stirring constantly. At the end of cooking, put butter in the porridge, remove from heat, and stir.

Grease the form of 18×24 cm with butter or olive oil.
* Form size is approximate.

Put the polenta in the form — grate feta cheese on top with a coarse grater. Put cherry tomatoes, even with a sprig, sprinkle with a mixture of dried Provence herbs, drizzle with olive oil.

Bake the polenta for 10-12 minutes at 220С until the cheese melts.

Polenta is corn porridge in broth, served as a side dish for fish and meat dishes with sauce, such as fried fish or braised rabbit in red wine.
    Polenta is corn porridge in broth, served as a side dish for fish and meat dishes with sauce, such as fried fish or braised rabbit in red wine.

    Polenta with Feta Cheese

    Servings: 4-6

Ingredients

  • 160 g Corn Grits for Polenta (1 cup)
  • 4,5 cups of Vegetable Stock
  • 8-10 Cherry Tomatoes
  • 100-150 g Feta Cheese
  • 20 g of Butter
  • A mix of Provencal herbs
  • Olive Oil
  • Salt

Instructions

  1. Bring the broth to a boil, salt, if necessary. Gradually pour the cereal for polenta into the boiling broth, stirring. Cook the polenta for about 20 minutes over low heat, stirring constantly. At the end of cooking, put butter in the porridge, remove from heat, and stir.
  2. Grease the form of 18x24 cm with butter or olive oil. Put the polenta in the form — grate feta cheese on top with a coarse grater. Put cherry tomatoes, even with a sprig, sprinkle with a mixture of dried Provence herbs, drizzle with olive oil. Bake for 10-12 minutes at 220С until the cheese melts.
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