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Polenta Toasts with Balsamic Onions, Roasted Peppers, Feta, and Thyme

Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

Hands-on time 1 hr
Total time 3 hrs
Yield Serves 16 (serving size: 2 triangles)
The polenta and onions may be prepared a few days in advance.

Ingredients

  • 3 cups water
  • 3/4 teaspoon salt, divided
  • 1 cup dry polenta
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • Cooking spray
  • 1 teaspoon minced garlic
  • 2 cups vertically sliced onion
  • 1 thyme sprig
  • 1 tablespoon balsamic vinegar
  • 1/4 cup chopped bottled roasted red bell peppers
  • 2 ounces feta cheese, crumbled (about 1/4 cup)
  • 2 teaspoons fresh thyme leaves

Nutrition Information

  • calories 77
  • fat 4 g
  • satfat 1.7 g
  • monofat 1.8 g
  • polyfat 0.3 g
  • protein 1.5 g
  • carbohydrate 8.6 g
  • fiber 0.8 g
  • cholesterol 7 mg
  • iron 0.5 mg
  • sodium 172 mg
  • calcium 22 mg

How to Make It

  1. Bring 3 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low, and cook 20 minutes, stirring frequently. Stir in 1 tablespoon oil and 1 tablespoon butter. Spoon polenta into an 8-inch square glass or ceramic baking dish coated with cooking spray. Press plastic wrap onto surface of polenta; chill 2 hours or until firm.

  2. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil and remaining 1 tablespoon butter; swirl to coat. Add garlic; sauté 15 seconds. Add remaining 1/4 teaspoon salt, onion, and thyme sprig; sauté 3 minutes or until onion begins to soften. Reduce heat to low; cook 30 minutes or until onion is very tender, stirring frequently. Add vinegar; cook 5 minutes, stirring frequently. Discard thyme sprig.

  3. Invert polenta onto a cutting board; cut into 16 squares. Cut each square in half diagonally. Heat a skillet over medium heat. Lightly coat polenta triangles with cooking spray. Add 16 triangles to pan; cook 5 minutes on each side or until lightly browned. Repeat procedure with remaining triangles.

  4. Divide onion mixture, bell pepper, and feta evenly among triangles. Garnish with thyme leaves.