Baked Feta and Tomato Polenta
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Tomato filling1 tablespoon olive oil5 garlic cloves, minced1 onion, minced1 (28 ounce) can whole tomatoes, drained and crushed in handsfresh ground pepper, generous amount1/2 cup fresh basil, chopped or 1 teaspoon dried basilPolenta1 tablespoon butter, cut into bits2 1/2 cups vegetable broth1 1/2 cups cornmeal2 cups cold water1/2 teaspoon salt1/4 cup parmesan cheese, grated2 tablespoons parmesan cheese, grated1/2 cup part-skim mozzarella cheese, grated4 ounces feta cheese, crumbled
1For filling, heat oil in a medium-size skillet over medium heat. Add garlic and onion and saute until soft and golden, about 10 minutes. Stir in the tomatoes, season with pepper, and cook until the juices thicken and are almost evaporated, about 10 minutes. Stir in the basil, and remove from heat.
2For polenta, preheat the oven to 400 degrees (if making right away). Grease a 2-to 2 1/2 quart shallow baking dish.
3Bring vegetable broth to a boil in a medium saucepan over high heat. Place the cornmeal in a large bowl and whisk in the cold water. (For lump-free polenta) Continue to whisk while pouring it into the boiling broth. Bring to a boil, whisking almost constantly. Once the polenta begins to boil, reduce heat to medium. Whisk polenta continuously until it begins to tear away from the sides of the pan, about 5 minutes. Whisk in salt, 1/4 cup of parmesan cheese, and mozzarella cheese.
4Immediately pour half of polenta into baking dish. Quickly spread on the tomato mixture. Crumble the feta evenly over the tomato mixture. Immediately spoon on the remaining polenta, covering entire surface. Sprinkle the top with 2 tablespoons parmesan cheese. Dot with butter bits.
5Let the polenta rest at least 15 minutes, or up to 24 hours. If longer than one hour, cover and refrigerate. Bring to room temperature before baking. Bake 25 minutes, or until hot and bubbly and golden on top. Let polenta sit 10 minutes or so before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user LUCYST.
2For polenta, preheat the oven to 400 degrees (if making right away). Grease a 2-to 2 1/2 quart shallow baking dish.
3Bring vegetable broth to a boil in a medium saucepan over high heat. Place the cornmeal in a large bowl and whisk in the cold water. (For lump-free polenta) Continue to whisk while pouring it into the boiling broth. Bring to a boil, whisking almost constantly. Once the polenta begins to boil, reduce heat to medium. Whisk polenta continuously until it begins to tear away from the sides of the pan, about 5 minutes. Whisk in salt, 1/4 cup of parmesan cheese, and mozzarella cheese.
4Immediately pour half of polenta into baking dish. Quickly spread on the tomato mixture. Crumble the feta evenly over the tomato mixture. Immediately spoon on the remaining polenta, covering entire surface. Sprinkle the top with 2 tablespoons parmesan cheese. Dot with butter bits.
5Let the polenta rest at least 15 minutes, or up to 24 hours. If longer than one hour, cover and refrigerate. Bring to room temperature before baking. Bake 25 minutes, or until hot and bubbly and golden on top. Let polenta sit 10 minutes or so before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user LUCYST.
Nutritional Info Amount Per Serving
- Calories: 295.0
- Total Fat: 12.7 g
- Cholesterol: 31.9 mg
- Sodium: 893.1 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 5.2 g
- Protein: 12.7 g
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