Ingredients
4 cups water or vegetable stock
1 cup coarse polenta (instant or traditional)
1/2 teaspoon salt
1 pound firm tomatoes, sliced
1 cup crumbled feta cheese
1/4 cup fresh basil leaves, chopped
Black pepper to taste
Instructions
Bring water or stock to a boil. Add polenta and salt, whisking constantly. Reduce heat and simmer for 20 minutes, stirring occasionally, until thick and creamy.
Layer sliced tomatoes over the warm polenta.
Sprinkle crumbled feta and fresh basil over the tomatoes.
Season with black pepper and let stand 5 minutes before serving.
Notes
For extra richness, use a vegetable broth infused with garlic and herbs.
Substitute mozzarella for feta if needed.
Serve with poached eggs for added protein.
Store leftover polenta airtight in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Mediterranean Mornings
- Method: Stovetop Cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg