Pregnancy Friendly Greek-Style Polenta Bites

Total time1 hr 40 min

Prep time20 min

Cook time20 min

Pregnancy Friendly Greek-Style Polenta Bites

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Ingredients

6 servings

For the polenta

3 cups water
1 cup coarse-ground polenta (not instant)
½ tsp salt
½ tsp dried oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
¼ tsp black pepper
1 oz feta cheese, crumbled (about 3 tbsp), divided
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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
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
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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