Polenta With Feta And Spinach – a delicious recipe with water, quick-cooking polenta, butter, salt, black pepper, feta cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Prepare the polenta by boiling the water with the salt and butter or olive oil then adding the polenta in a steady stream while stirring constantly to avoid lumps. Continue cooking and stirring for about 5 minutes (longer if you don't have the quick-cooking variety).
2
Spoon into shallow bowls and crumble feta cheese over the top and sprinkle with pepper.
3
Bring the spinach to the table in a separate bowl. Take as much spinach as you want/as will fit on top of your polenta and EAT getting a little polenta, cheese and spinach in each bite.
4
You can substitute chicken stock or vegetable stock for the water for more flavor but scale back the salt if you do. You can also add onion powder to the polenta or chopped green onion to the spinach. It is pretty versatile.
218
kcal
Calories
21
g
Fat
1
g
Carbs
8
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 7 ingredients. The key ingredients include: 5 -6 cups water, 1 1/2 cups quick-cooking polenta, 3 tablespoons butter or 3 tablespoons olive oil, 1 teaspoon salt, and more.
Yes, Polenta With Feta And Spinach falls under the Vegetarian 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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