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Friday, June 13, 2008
Recipe of the Week: Soft Polenta with Feta & Dill
Most people have had polenta--an Italian cornmeal side dish--in its sturdy, sliceable form. In fact, those tubes of precooked polenta you can buy in the supermarket are exactly what I'm talking about. However, if you don't cook the polenta long enough to thicken it to that point, you have a really nice soft mixture, more or less the texture of loose mashed potatoes.
It's really remarkably easy to make. It only takes a couple of minutes of stirring in a saucepan for the mixture to thicken. And then the creative part can begin. As with mashed potatoes, there are all sorts of things you can add to the basic polenta to dress it up. In this week's recipe, I stirred feta cheese, Greek yogurt (or sour cream), chopped tomatoes, minced scallions and minced fresh dill into the mixture. But you could easily take this in a different direction. How about basil instead of the dill? Maybe goat cheese instead of the feta. Or how about pepper jack cheese for a Tex-Mex touch?
Soft Polenta with Feta & Dill
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