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Mediterranean Style Polenta

This bright and summery Mediterranean Style Polenta dish is a perfect accompaniment to a savory pork chop or grilled chicken. For an extra nutritional whammy you can also mix in a chopped fresh veggie like squash, okra or broccoli. image (2)


3 cups water, salted to taste

1 cup Bob’s Red Mill “Corn Grits also known as Polenta”

1/4 cup olive oil

1/3 cup chopped onion

2 cloves crushed/diced garlic

2 tablespoons chopped fresh herbs–a combo of anything you like (oregano, thyme, savory, basil, parsley, etc.) Or dried, if that’s what you have!

The juice of one fresh lemon

1/2 cup feta cheese–Sheep’s Milk Feta is the best!

2 tablespoons butter

Salt and pepper to taste

Begin heating the water in a medium sauce pan while you chop the onion, garlic and herbs. Set the herbs aside. Heat a small skillet (not too hot) and pour in the olive oil, then add the onion and garlic.

image (3)Just “sweat” the onion and garlic–don’t brown it or it will get bitter. Keep an eye on it, and when the onion starts to look transparent just turn off the heat and let it rest in the pan.Crumble the feta cheese and cut the lemon in half and set aside.


Now it’s time to cook the polenta. When the water comes to a good rolling boil, grab a whisk and SLOWLY pour the polenta into the boiling water as you whisk vigorously in a circle. When its all in, turn the heat down to medium low so the mixture keeps bubbling, but not so much that your hand is getting spattered with hot polenta, which is pretty much like molten lava. Keep stirring with the whisk for a good minute, then turn the heat all the way down to low. Let it bubble for a minute or two to finish cooking the polenta, but not much longer or it will start to get too stiff. Turn off the heat.


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Now add the onions, garlic and all of the olive oil from the skillet, and add the butter. Stir in the herbs and the feta cheese. Squeeze the juice of one whole lemon into the mixture, stir and let sit until the rest of your meal is ready.


Tip: This is a super-forgiving dish, so if your timing is off and your polenta has to wait in the pan for a while until the rest of the meal is ready, just keep a lid on it, give it a stir and add a little more butter or a few tablespoons of water and it will get creamy again. Serves 4.