Rating: 3.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Katherine Cobbs
Recipe by Cooking Light November 2013

Gallery

Andrew Thomas Lee; Styling: Kaitlyn Du Ross

Recipe Summary

hands-on:
1 hr
total:
3 hrs
Yield:
Serves 16 (serving size: 2 triangles)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Nutrition Facts

77 calories; fat 4g; saturated fat 1.7g; mono fat 1.8g; poly fat 0.3g; protein 1.5g; carbohydrates 8.6g; fiber 0.8g; cholesterol 7mg; iron 0.5mg; sodium 172mg; calcium 22mg.
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