Speedy Tomato-Feta Polenta Cakes Recipe Really Wows Without the Work
Grilled sliced polenta is finished with a garlicky, tangy topping and ready in just minutes.
Often cooked into a creamy mash with butter and cheese (we like Parmesan), polenta is a starchy side that soothes the soul. It’s spoonable with delicious additions such as caramelized onions or sauteed mushrooms. In this dish, we changed things up by slicing store-bought polenta and grilling it to smoky perfection with a garlicky tomato-feta topping. Not only is this a great way to serve up a comfort food in the summer, but it only requires five ingredients and is ready in just 20 minutes. Once you try it, comment below to let us know what you think!
What is polenta exactly? It’s easy to confuse grits and polenta. The only difference between the two is the type of ground corn they’re made of. Polenta is made from yellow corn, which is why it has a much brighter yellow color, while grits are made from white corn (or hominy). Both can be used to make a savory meal, but grits are considered more of a breakfast staple.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 (16 oz.) tubes refrigerated precooked polenta, each cut into 6 slices
- 3 cups cherry tomatoes, quartered
- 6 oz. crumbled feta cheese
- 4 cloves minced garlic
- 3 Tbs. olive oil
Instructions
Prepare grill for medium direct-heat cooking. Lightly coat both sides of polenta slices with cooking spray; place over direct heat. Cover; grill until heated through, flipping halfway through, about 2 min. per side. Transfer to serving platter.
In bowl, mix tomatoes, feta, garlic, olive oil, 1/2 tsp. salt and 1/4 tsp. pepper; divide evenly among polenta cakes.
Nutrition
- Calories: 260 kcal
- Fat: 16 gram
- Saturated Fat: 6 gram
- Protein: 7 gram
- Carbohydrate: 24 gram
- Fiber: 2 gram
- Cholesterol: 30 mg
- Sugar: 4 gram
- Sodium: 580 mg
