Ingredients with Measurements:
- 2 cups polenta
- 6 cups water
- 1 teaspoon salt
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh oregano
- 1/2 cup chopped fresh thyme
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup chopped Kalamata olives
- 1/2 cup chopped roasted red peppers
- 1/2 cup chopped artichoke hearts
- 1/2 cup crumbled feta cheese
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- 9-inch springform pan
- Large pot
Step-by-step instructions:
1. In a large pot, bring water and salt to a boil.
2. Slowly pour in polenta while whisking constantly to avoid lumps.
3. Reduce heat to low and cook polenta for 20-25 minutes, stirring occasionally, until it thickens and pulls away from the sides of the pot.
4. Remove from heat and stir in Parmesan cheese, parsley, basil, oregano, thyme, sun-dried tomatoes, Kalamata olives, roasted red peppers, artichoke hearts, feta cheese, pine nuts, and olive oil. Season with salt and pepper to taste.
5. Preheat oven to 375°F.
6. Grease a 9-inch springform pan and pour in the polenta mixture.
7. Smooth the top with a spatula and bake for 30-35 minutes, until the top is golden brown.
8. Let cool for 10 minutes before removing from the pan.
9. Slice and serve.
Time:
Preparation time: 15 minutes
Cooking time: 55-60 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 34g
Protein: 9g
Sodium: 690mg
Fiber: 4g
Sugar: 2g
Substitutions for ingredients:
- Polenta: cornmeal
- Parmesan cheese: Pecorino Romano
- Sun-dried tomatoes: fresh tomatoes
- Kalamata olives: black olives
- Roasted red peppers: fresh red peppers
- Artichoke hearts: canned or frozen artichoke hearts
- Feta cheese: goat cheese or blue cheese
- Pine nuts: chopped walnuts or almonds
Variations:
- Add cooked Italian sausage or ground beef for a meatier version.
- Use different herbs and vegetables, such as rosemary, sage, zucchini, or eggplant.
- Top with marinara sauce or pesto for added flavor.
Tips and tricks:
- Whisk the polenta constantly while adding it to the water to avoid lumps.
- Use a spatula to smooth the top of the polenta before baking.
- Let the polenta cool for 10 minutes before removing it from the pan to avoid it falling apart.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation ideas:
- Serve on a platter with a sprinkle of fresh herbs and a drizzle of olive oil.
Garnishes:
- Fresh herbs, such as parsley, basil, or thyme.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon
- Grilled zucchini with balsamic glaze
Troubleshooting advice:
- If the polenta is too thick, add more water or milk to thin it out.
- If the polenta is too thin, cook it longer or add more polenta.
Food safety advice:
- Make sure to cook the polenta thoroughly to avoid any foodborne illness.
Food history:
- Polenta is a traditional Italian dish made from cornmeal.
Flavor profiles:
- Savory, herby, tangy, nutty.
Serving suggestions:
- Serve as a main dish or a side dish.
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Region: Italian