Yield: 4 Servings
|½ cup||Extra-virgin olive oil|
|1 large||Onion; finely chopped|
|1 cup||Feta cheese; crumbled|
|1 cup||Fine yellow cornmeal; for polenta|
|½ teaspoon||Cayenne; or more to taste|
1. Heat 3 tablepoons of the olive oil in a skillet and add the onion. Cover and cook over low heat for 12 to 15 minutes, or until the onion is soft and slighty caramelized. Check ocasionally and stir to keep from burning.
2. To make the polenta, bring 4 cups lightly salted water to a simmer. Add the feta and stir with a whisk until the cheese melts, approximately 1 minute. SIowly add the cornmeal in a steady stream, whisking all the while.
Keep the heat low. Add the cayenne, and continue to stir briskly with the whisk until the cornmeal is thick and begins to pull away from the side of the pot, 12 to 16 minutes. Remove from heat, mix in remaining olive oil and place on a platter or on individual serving plates. Top with the carmelized onions and if desired, additional crumbled feta. Serve immediately.
Source: The Greek Vegetarian by Diane Kochilas, 1996, ISBN 0-312-14608-6 MC format by Brenda Adams <adamsfmle@...> and MC_Buster. MC posted 9/29/97.
Recipe by: Diane Kochilas, The Greek Vegetarian Posted to MC-Recipe Digest V1 #819 by Badams <adamsfmle@...> on Sep 29, 1997