Lemon, Feta, and Kalamata Olive Polenta
Here in the New World, we most often associate polenta with things Italian. The Greeks also dabble in polenta, in both sweet and savory versions. The starches in cornmeal begin to gelatinize at about 200°, continuing through the boiling point. It's important to stir constantly while sprinkling in the polenta; otherwise you'll get jellylike polenta clumps filled with dry polenta. Seriously.
Recipe by Oxmoor House October 2014
Credit: Oxmoor House
Cooking Light Mad Delicious
93 calories; fat 2.4g; saturated fat 1.4g; mono fat 0.5g; poly fat 0.1g; protein 5g; carbohydrates 12g; fiber 1g; cholesterol 27mg; iron 1mg; sodium 255mg; calcium 28mg.