Balkan polenta with feta from Mediterranean Vegetarian Feasts (page 193) by Aglaia Kremezi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Okra and zucchini in harissa-tomato sauce; Roasted summer vegetables with garlic and herbs; Braised kale with peppers

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use "Concentrated vegetable broth" on P60 for vegetable broth. See "Polenta with rapini or turnip tops" on same page for variation.

  • Nancith on June 20, 2019

    Very tasty, but more loose than I was expecting, almost like a pureed soup in consistency. I did use the full 1/2 cup of olive oil, which required a great deal of frantic whisking to incorporate fully into the polenta. This even seems like it could work as breakfast which will be tested tomorrow! My guys enjoyed it served with chicken breast in vodka tomato sauce. My intention was to make the version with rapini, but the grocery only had broccolini which served as a side dish. Very nice twist on the usual plain polenta dish.

  • dinnermints on August 12, 2016

    Very satisfying and delicious comfort food. I added one bunch of kale with the cornmeal and cut the olive oil down to 1/4 cup. Also sauteed some garlic in a bit of oil with maras pepper and drizzled that on top = divine. This very much reminded me of a dish I ate in Romania; brought me right back (in a good way). The yogurt and cheese do cool the mixture down quite a bit, so next time I'd heat the plates while cooking the polenta.

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