Thursday, April 26, 2012

Polenta with a Mediterranean Twist

Polenta; cornmeal cooked to a paste and can be served in a variety of ways. I cooked up some today, seasoned with a bit of salt and pepper before serving it with a poached egg, chopped kalamata olives, chopped mint leaves and crumbled feta with a drizzle of olive oil. I boiled mine in water, so my polenta is VERY yellow and not creamy looking...and thick :C I gotta add more water if I'm doing something like this next time but whatever is left will be good to experiment on (Polenta Fries!!)
This was fairly quick to prepare plus it was light and VERY filling...less is more? :)


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