Brazil Nut Free Greek-Style Polenta Bites
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Learn more →Ingredients
6 servings
For the polenta
- 3 cups water
- 1 cup coarse-ground polenta (not instant)
- ½ tsp salt
- ½ tsp dried oregano
- ¼ tsp black pepper
- 1 oz feta cheese, crumbled (about 3 tbsp), divided
- 2 tbsp garlic-infused olive oil, divided
For the tomato-olive relish
- 2 medium roma tomatoes, seeded and finely diced (about ¾ cup)
- ⅓ cup kalamata olives, pitted and roughly chopped
- 3 scallions, green tops only, thinly sliced
- 1 tbsp fresh lemon juice
- 1 tbsp garlic-infused olive oil
- ¼ tsp dried oregano
- salt and pepper, to taste
For serving
- 2 oz feta cheese, crumbled (about ⅓ cup)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Lightly oil an 8x8-inch baking dish with a small amount of the garlic-infused olive oil. Bring 3 cups of water to a boil in a medium saucepan over high heat. Reduce the heat to medium-low and whisk in the polenta in a slow, steady stream, then add the salt, dried oregano, and black pepper.
- 2
Cook the polenta, stirring frequently with a whisk or wooden spoon, until it pulls away from the sides of the pan and holds its shape when a spoonful is dropped back in, about 15–18 minutes. Remove from heat and stir in 1 oz of the crumbled feta and 1 tbsp of the garlic-infused olive oil until combined.
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