Chef Ryan

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Polenta with Feta, Tomatoes, and Kalamata Olives

June 4th, 2010 · 15 Comments

Polenta with Feta, Tomatoes, and Kalamata Olives

Regional and Mediterranean inspirations fuel the ingredients in this recipe, as polenta preparations can be found in various forms, including corners of the world ranging from Albania, Austria, Italy, and Turkey for European influences to Brazil and the Southwest from the America’s.

Polenta is made from white or yellow cornmeal, either coarsely or finely ground depending on the region and desired texture. While there are many variations and preparations for homemade polenta ranging from a quick 12-minute microwave version, to three hours made on the stovetop as told by Bill Buford in his book Heat.

Prepared Store Brand Polenta

This recipe is meant to be a quick weeknight favorite that can be prepared in less than thirty minutes from prep to table, and ready-made polenta can be found in the produce section of most grocery stores. Typically, prepared polenta is sold in one-pound tubes, which can be easily cut into desired portions.

If, however, you wish to make your own polenta, here is a recipe that is quite good and makes a batch of polenta in just under an hour; it is a recipe presented by Alton Brown on Good Eats on an episode entitled True Grits, Savory Polenta.

Ingredients
1 Tbsp Olive oil
1 Lb. Polenta, cut into 12, ½ inch slices
3 Tbsp Oregano, fresh, chopped, divided
3 Cups Tomato Concasee
12 Each Kalamata olives, pitted, quartered
1 Cup Feta cheese
½ Tsp Black pepper, fresh cracked
4 Sprigs Fresh oregano
Procedure Steps
1. Heat the olive oil in a large sauté pan and cook the polenta for 4 to 5 minutes per side, or until browned. When done, remove them, keep warm in a covered dish, and sprinkle with half of the fresh chopped oregano.
2. Add the tomatoes, olives, black pepper, and remaining chopped oregano to the sauté pan and bring to a boil, then reduce heat to a simmer for about 10 minutes.
3. Evenly spoon the tomato sauce onto four plates, then top each plate with three slices of the polenta, then sprinkle ¼ cup of feta cheese to the top each, and garnish each with an oregano sprig.

Polenta with Feta, Tomatoes, and Kalamata Olives

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Tags: Entrees · Recipes · Vegetarian · Weight Watchers · Whole Foods Cuisine

15 responses so far ↓

  • 1 Kristi RimkusNo Gravatar // Jun 4, 2010 at 10:43 am

    I used to buy this polenta all the time. Thank you for the reminder at how versatile it can be. I’ll be giving this a try. It looks divine.

  • 2 Emily @CleanlinessNo Gravatar // Jun 4, 2010 at 10:46 am

    I absolutely adore this recipe! Thank you so much for sharing it!!! I am making this ASAP. I’m addicted to feta and kalamata olives these days!

  • 3 Tweets that mention Polenta with Feta, Tomatoes, and Kalamata Olives ~ Cajun Chef Ryan -- Topsy.com // Jun 4, 2010 at 10:51 am

    […] This post was mentioned on Twitter by CajunChefRyan, Art of the Plate. Art of the Plate said: RT @CajunChefRyan: Cajun Chef Ryan says, Polenta with Feta, Tomatoes, and Kalamata Olives – http://tinyurl.com/2ejns9p […]

  • 4 Fight the Fat FoodieNo Gravatar // Jun 4, 2010 at 11:05 am

    What a wonderful meal. I have to admit the Sicilian in me hasn’t allowed me to buy the ready-made polenta. What do you think of the flavor in comparison to making your own?

    I love Alton Brown’s recipe as well and have done my own take on it, pairing it with turkey meatballs and a spicy marinara. If you’d like, you can check it out here:

    http://fightthefatfoodie.blogspot.com/2010/04/savory-herbed-polenta-with-diablo.html

  • 5 BibiNo Gravatar // Jun 4, 2010 at 12:40 pm

    I am not the biggest fan of Polenta, but this looks wonderful and yummy.

  • 6 Boudreaux RyanNo Gravatar // Jun 4, 2010 at 1:21 pm

    @Fight,
    The pre-made polenta will never be as good as a batch of from scratch, but when in an pinch and time constraints, it does come in quite handy! Options I say, always leave yourself open for options, in this work-a-day world you know! Oh…and baseball tonight too!

  • 7 pegasuslegendNo Gravatar // Jun 4, 2010 at 5:53 pm

    absolutely mouth watering! love this one~

  • 8 Cookin' CanuckNo Gravatar // Jun 4, 2010 at 7:14 pm

    I have become a polenta fan over the last year or so and would love to try it with this flavor combination.

  • 9 JessieNo Gravatar // Jun 5, 2010 at 9:07 am

    ohh great flavors going on here!

  • 10 DrickNo Gravatar // Jun 5, 2010 at 8:35 pm

    wow, the photo alone is a 5 star – so is the recipe – glad to see ya

  • 11 penny aka jeroxieNo Gravatar // Jun 6, 2010 at 8:13 am

    A nice vegetarian dish. I may steal this idea!

  • 12 JasonNo Gravatar // Jun 7, 2010 at 10:41 am

    Looks delicious!

  • 13 BamboobaileysNo Gravatar // Jun 7, 2010 at 12:05 pm

    That looks awesome! I have often wondered about the packaged polenta and after seeing this I may just give it a try.

  • 14 BamboobaileysNo Gravatar // Jun 7, 2010 at 12:07 pm

    I must have been born to cook as this polenta reminded me of when I was young and I would take the leftover cream of wheat and fry it. It would get a nice crispy crust on it. It was good, not polenta, but good.

  • 15 LilliNo Gravatar // Jun 11, 2010 at 10:42 am

    I’ve tried to make polenta in the past but it never turns out right. I’ll have to try buying it. This combines a lot of my favorite flavors and looks delicious!!! Thanks for posting.