Northern Greek Polenta – a delicious recipe with extra-virgin olive oil, onion, water, Salt, feta cheese, yellow cornmeal. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat 3 tbsp.
2
of the olive oil in a skillet and add the onion.
3
Cover and cook over low heat for 12 to 15 minutes, or until the onion is soft and slightly caramelized.
4
Check occasionally and stir to keep from burning.
5
To make the polenta, bring 4 cups lightly salted water to a simmer.
6
Add the feta and stir with a whisk until the cheese melts, approximately 1 minute.
7
Slowly add the cornmeal in a steady stream, whisking all the while.
8
Keep the heat low.
9
Add the cayenne and continue to stir briskly with the whisk until the cornmeal is thick and begins to pull away from the side of the pot, 12 to 16 minutes.
10
Remove from heat; mix in remaining olive oil and place on a platter or on individual serving plates.
11
Top with the caramelized onions and, if desired, additional crumbled feta.
12
Serve immediately.
440
kcal
Calories
40
g
Fat
14
g
Carbs
9
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 8 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 1 lg. onion, finely chopped, 4 water, Salt, and more.
Yes, Northern Greek Polenta 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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