Polenta and Feta Side

Tabitha:

Corn meal is something that I always have in my cupboard – but rarely ever use.  I suppose because I never grew up using it.  Down in the Southern states it is very common.  Corn bread and corn grits are common uses for it.  One way I have discovered to use corn meal is as polenta!  Cooks up quickly in water – you can either keep it smooth and creamy or let it harden and slice it up.  The possibilities are endless.  The recipe I whipped up tasted similar to spaghetti but has a delightfully different texture!

I got an inspiration for a polenta dish from a diabetes support newsletter.  I adapted it from there.

 

Polenta and Feta Side

Yield: 4 servings

Ingredients:

4 cups of water

¼ teaspoon salt

1 cup yellow cornmeal

½ cup tomato sauce

2 teaspoon dried oregano

½ cup whole-kernel corn, drained

Sprinkle cayenne pepper

½ teaspoon hot pepper flakes

1/4 cup crumbled feta cheese

 

Directions:

  1. In large pot, bring water and salt to a boil. Slowly add cornmeal into boiling water so that water does not stop boiling, stirring to keep smooth.
  2. Reduce heat and simmer 20 to 25 minutes, stirring often until mixture is stiff.
  3. Meanwhile, in a small saucepan, heat tomato sauce, oregano, corn, hot pepper flakes, and cayenne pepper.
  4. When cornmeal is stiff add in feta cheese and mix.  Put half of polenta into a serving dish and top with the sauce.
  5. Layer remaining cornmeal and sauce and let rest to 5 to 10 minutes.
  6. Cut into squares and serve.  Add parmesan cheese as desired.
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