This recipe uses corn grits rather than cornmeal because corn grits give the polenta a heartier texture. Yellow grits have a nice golden color; however, white corn grits are more readily available and may be substituted. You can find grits in most supermarket cereal aisles.
Makes 6 to 8 servings
|1/2||cup yellow corn grits|
|1-1/2||cups chicken broth, divided|
|2||cloves garlic, minced|
|1/2||cup (2 ounces) crumbled feta cheese|
|1||red bell pepper, roasted,* peeled and finely chopped|
|Nonstick cooking spray|
*Place pepper on foil-lined broiler pan; broil 15 minutes or until blackened on all sides, turning every 5 minutes. Place pepper in paper bag; close bag and let stand 15 minutes before peeling.
- Combine grits and 1/2 cup broth; mix well. Set aside.
- Pour remaining 1 cup broth into large heavy saucepan; bring to a boil. Add garlic and moistened grits; mix well and return to a boil. Reduce heat to low; cover and cook 20 minutes. Remove from heat; add feta cheese. Stir until cheese is completely melted. Add bell pepper; mix well.
- Spray 8-inch square baking pan with cooking spray. Spoon grits mixture into prepared pan. Press grits evenly into pan. Refrigerate until cold.
- Preheat broiler. Turn polenta out onto cutting board; cut into 2-inch squares. Cut each square diagonally into 2 triangles. Spray baking sheet with cooking spray. Place polenta triangles on prepared baking sheet; spray tops lightly with cooking spray. Place under broiler until lightly browned. Turn triangles over and broil until browned and crisp. Serve warm or at room temperature. Garnish with fresh oregano and chives, if desired.
|Serving Size:||6 triangles|
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||26 %|
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