feta, cherry tomato and onion polenta bake
It’s no secret that we really love to cook over here at Glass Alley. And while we’re not quite as talented as the chefs that line the restaurants of Mosaic (you guys rock!), we like to think we can whip up a few savory, delicious meals when called upon.
While we were pinning away recently (make sure you’re following Mosaic District), we stumbled across a recipe for a polenta bake and it immediately jumped to the top of our to-do list. There’s something about a hearty, savory and warm meal as the nights turn cold. And keeping in line with our resolutions – and post-holiday feeling – we tweaked it to be a bit healthier!
Read on, and dig in. We promise you’ll enjoy!
Feta, cherry tomato and onion polenta bake
Adapted from Oprah.com
- 1 cup instant polenta
- 1 tablespoon butter, cut into chunks
- 3 1/4 cups of vegetable stock, hot
- half a white onion, cut into thin strips
- 1/2 cup sliced mushrooms
- 1 cup cherry tomatoes, halved
- 1/4 cup Parmesan cheese (finely grated)
- 2/3 cup feta cheese
- Fresh oregano
- Salt and black pepper
Preheat boiler to high.
Combine the butter and polenta in a deep (about 10-inch) skillet. Pour the hot stock onto the mixture, beating to prevent lumps from forming. Keep beating sporadically while the mixture bubbles and thickens, about 4-5 minutes. Season with salt and pepper to taste.
While the mixture is thickening, lightly saute the onions over medium heat, until edges are just browned.
Remove the polenta from the heat and stir in Parmesan. Stir in mushrooms and onions. Scatter cherry tomatoes, feta cheese and sprigs of oregano on top of the skillet.
Place under the broiler until the tomatoes burst, about 10 minutes.
Let cool, serve and enjoy!