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

Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

The polenta and onions may be prepared a few days in advance.

Yield: Serves 16 (serving size: 2 triangles)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 1 Hour
Total: 3 Hours

Nutritional Information

Amount per serving
  • Calories: 77
  • Fat: 4g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.5g
  • Carbohydrate: 8.6g
  • Fiber: 0.8g
  • Cholesterol: 7mg
  • Iron: 0.5mg
  • Sodium: 172mg
  • Calcium: 22mg

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

Preparation

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