Polenta Toasts With Balsamic Onions, Roasted Peppers, Feta, And Thyme Recipe

Name: Polenta Toasts With Balsamic Onions, Roasted Peppers, Feta, And Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 3/4 teaspoon salt, divided; 1 cup dry polenta; 2 tablespoons olive oil, divided; 2 tablespoons butter, divided; Cooking spray; 1 teaspoon minced garlic; 2 cups vertically sliced onion; 1 thyme sprig; 1 tablespoon balsamic vinegar; 1/4 cup chopped bottled roasted red bell peppers; 2 ounces feta cheese, crumbled (about 1/4 cup); 2 teaspoons fresh thyme leaves

Servings: persons

3 cups water
3/4 teaspoon salt, divided
1 cup dry polenta
2 tablespoons olive oil, divided
2 tablespoons butter, divided
Cooking spray
1 teaspoon minced garlic
2 cups vertically sliced onion
1 thyme sprig
1 tablespoon balsamic vinegar
1/4 cup chopped bottled roasted red bell peppers
2 ounces feta cheese, crumbled (about 1/4 cup)
2 teaspoons fresh thyme leaves

1
Bring 3 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low, and cook 20 minutes, stirring frequently. Stir in 1 tablespoon oil and 1 tablespoon butter. Spoon polenta into an 8-inch square glass or ceramic baking dish coated with cooking spray. Press plastic wrap onto surface of polenta; chill 2 hours or until firm.
2
Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil and remaining 1 tablespoon butter; swirl to coat. Add garlic; saute 15 seconds. Add remaining 1/4 teaspoon salt, onion, and thyme sprig; saute 3 minutes or until onion begins to soften. Reduce heat to low; cook 30 minutes or until onion is very tender, stirring frequently. Add vinegar; cook 5 minutes, stirring frequently. Discard thyme sprig.
3
Invert polenta onto a cutting board; cut into 16 squares. Cut each square in half diagonally. Heat a skillet over medium heat. Lightly coat polenta triangles with cooking spray. Add 16 triangles to pan; cook 5 minutes on each side or until lightly browned. Repeat procedure with remaining triangles.
4
Divide onion mixture, bell pepper, and feta evenly among triangles. Garnish with thyme leaves.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 13 ingredients. The key ingredients include: 3 cups water, 3/4 teaspoon salt, divided, 1 cup dry polenta, 2 tablespoons olive oil, divided, and more.

Yes, Polenta Toasts With Balsamic Onions, Roasted Peppers, Feta, And Thyme 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.

Polenta Toasts With Balsamic Onions, Roasted Peppers, Feta, And Thyme

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