Mediterranean Polenta Cups – a delicious recipe with water, salt, yellow cornmeal, thyme, pepper, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Remove from the heat; stir in thyme and pepper.
2
Spoon heaping tablespoonfuls into miniature muffin cups coated with cooking spray. Using the back of a spoon, make an indentation in the center of each. Cover and chill until set. Meanwhile, in a small bowl, combine the tomatoes, feta cheese, basil and garlic.
3
Unmold polenta cups and place on an ungreased
4
. Top each with 1 heaping tablespoon of tomato mixture. Broil 4 in. from the heat for 5-7 minutes or until heated through.
138
kcal
Calories
3
g
Fat
24
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cups water, 1/2 teaspoon salt, 1 cup yellow cornmeal, 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme, and more.
Yes, Mediterranean Polenta Cups 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.
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