Fried Polenta with Tomatoes and Feta
Fried Polenta with Tomatoes and Fetan is a side dish that serves 3. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 277 calories, 6g of protein, and 15g of fat per serving. For $1.36 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up bell pepper, salt, tomato, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes. A couple people made this recipe, and 86 would say it hit the spot. It is brought to you by Naturally Ella. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is great. Similar recipes include Fried Green Tomatoes with Buttermilk Feta Dressing, Fried Green Tomatoes Recipe With Garlic Lime Feta Sauce, and Polenta with Fresh Tomatoes and Parmesan Crisps | Polenta Made Easy.
Servings: 3
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
2 tablespoons shredded basil
1 ounce crumbled feta
2 teaspoons lemon juice
2 tablespoons olive oil
2 teaspoons olive oil
Pepper, to taste
½ cup dry polenta
1/4 teaspoon salt
Salt, to taste
1 small shallot, thinly sliced
2 cups wedged tomato slices (roughly 2 large tomatoes- see note)
2 cups water
Equipment:
baking paper
frying pan
pot
bowl
Cooking instruction summary:
An hour before or up to the night before making the salad, combine polenta, water, and salt in a pot. Bring to a boil, reduce to a simmer, cover, and let cook for 20 minutes.(this is my favorite method for cooking polenta). Line an 8x8 pan with parchment paper and pour the prepared polenta into the pan. Spread evenly and place in the refrigerator until cool and set.While waiting for the polenta to cool, combine the tomatoes with the shallots, basil, feta,olive oil, and lemon juice in a bowl. Toss until well combined, taste, and add salt/pepper as desired. Set aside.After polenta is cool, cut into 3 columns and cut each column in half. Cut each half into two triangles and repeat with remaining polenta.Heat a skillet over medium heat. Add 1 tablespoon olive oil and place polenta in the skillet, not crowding the polenta and working in two to three batches if needed, adding more oil as needed. Cook for roughly 4 to 5 minutes until the polenta has crisped and is turning golden. Flip, repeat on the other side, and transfer to a plate.Arrange polenta on a platter, top with tomato salad, and sprinkle with extra basil. Serve immediately so that the polenta stays crisp.
Step by step:
1. An hour before or up to the night before making the salad, combine polenta, water, and salt in a pot. Bring to a boil, reduce to a simmer, cover, and let cook for 20 minutes.(this is my favorite method for cooking polenta). Line an 8x8 pan with parchment paper and pour the prepared polenta into the pan.
2. Spread evenly and place in the refrigerator until cool and set.While waiting for the polenta to cool, combine the tomatoes with the shallots, basil, feta,olive oil, and lemon juice in a bowl. Toss until well combined, taste, and add salt/pepper as desired. Set aside.After polenta is cool, cut into 3 columns and cut each column in half.
3. Cut each half into two triangles and repeat with remaining polenta.
4. Heat a skillet over medium heat.
5. Add 1 tablespoon olive oil and place polenta in the skillet, not crowding the polenta and working in two to three batches if needed, adding more oil as needed. Cook for roughly 4 to 5 minutes until the polenta has crisped and is turning golden. Flip, repeat on the other side, and transfer to a plate.Arrange polenta on a platter, top with tomato salad, and sprinkle with extra basil.
6. Serve immediately so that the polenta stays crisp.
Nutrition Information:
covered percent of daily need
