Mediterranean Grilled Polenta With a Tomato Compote

Name: Mediterranean Grilled Polenta With a Tomato Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces herb prepared polenta; ¼ cup roasted red pepper (now you can always make your own, but I always have a jar on hand); 1 large yellow tomatoes, fine chopped (yellow is important, it has a sweeter taste); 1 medium sweet onion (cut in thick slices); 4 tablespoons pitted kalamata olives, cut in half; ⅓ cup chickpeas, rinsed and drained; 3 tablespoons crumbled feta; ¾ cup dry white wine; 3 garlic cloves, rough chopped (smashed, skins removed); 3 tablespoons basil, fine chopped; 5 tablespoons olive oil (2 for compote, 2 for polenta, 1 for garnish); 2 tablespoons butter; ¼ teaspoon kosher salt; ¼ teaspoon ground black pepper

Servings: persons

24 ounces herb prepared polenta
¼ cup roasted red pepper (now you can always make your own, but I always have a jar on hand)
1 large yellow tomatoes, fine chopped (yellow is important, it has a sweeter taste)
1 medium sweet onion (cut in thick slices)
4 tablespoons pitted kalamata olives, cut in half
⅓ cup chickpeas, rinsed and drained
3 tablespoons crumbled feta
¾ cup dry white wine
3 garlic cloves, rough chopped (smashed, skins removed)
3 tablespoons basil, fine chopped
5 tablespoons olive oil (2 for compote, 2 for polenta, 1 for garnish)
2 tablespoons butter
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

1
["Compote -- In a medium sauce pan, add 2 tablespoons of the olive oil and bring to medium heat.", "Add the garlic and cook 3-4 minutes.", "Once nice and brown, add the tomatoes, roasted and yellow along with the peppers to the pan and cook about 15 minutes until very soft.", "Wine -- As the tomatoes cook add the wine to a small sauce pan and let it reduce on medium heat.", "You want it to reduce so you end up no more than 2-3 tablespoons of wine.", "Polenta and Onion -- Now as the wine reduces, grill the polenta and onions.", "I slice the polenta into 1/2"" thick slices as well as the onion and then brush the grill pan with the olive oil and grill both until golden brown on each side.", "Now you can do this in a skillet, but I prefer the outdoor grill or a indoor grill pan.", "Finishing the Compote -- Add the butter to the wine and mix well.", "Then add another teaspoon of olive oil, chick peas and olives to the tomato mix.", "Cook another 3-4 minutes as you finish the polenta and the onion slices.", "Then stir in salt, pepper, and the fresh basil.", "Plate -- Arrange the grilled polenta on the plate and top with the tomato compote, grilled onion rings, drizzle with the last tablespoon of olive oil and the feta.", "You can add a few fresh basil leaves if you want to garnish.", "NOTE: You can make the tomato compote the day ahead and just heat up before you use it.", "Just do not add the basil until you are ready to serve it."]

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 24 ounces herb prepared polenta, ¼ cup roasted red pepper (now you can always make your own, but I always have a jar on hand), 1 large yellow tomatoes, fine chopped (yellow is important, it has a sweeter taste), 1 medium sweet onion (cut in thick slices), and more.

Yes, Mediterranean Grilled Polenta With a Tomato Compote falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!