Ingredients
1 cup polenta (coarse cornmeal)
2 cups milk (or non-dairy alternative)
2 cups cherry tomatoes, halved
4 oz crumbled feta cheese
1/2 cup kalamata olives, pitted
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a medium pot, whisk polenta and 1/4 tsp salt into 4 cups water. Bring to a boil, then reduce heat to low.
Slowly whisk in milk, simmer 20-25 minutes until thick, stirring frequently.
Spread half the polenta in the baking dish. Layer tomatoes, feta, and olives on top.
Sprinkle with oregano, garlic powder, red pepper flakes, and remaining salt/pepper.
Drizzle with olive oil, cover with foil, and bake 20 minutes. Remove foil and bake 15 more minutes.
Let rest 10 minutes before serving.
Notes
Use non-dairy milk and vegan feta for a vegan version.
Store leftovers covered in the fridge for 2-3 days.
Adjust spice level by increasing/decreasing red pepper flakes.
- Prep Time: 15
- Cook Time: 45
- Category: Mediterranean Basics
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 individual serving
- Calories: 310
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg