Description
This Baked Feta Polenta with Roasted Tomatoes is pure comfort with a Mediterranean twist. Creamy, buttery-soft polenta forms the base, layered with oven-roasted feta, juicy blistered tomatoes, and fresh basil. Want to add a protein boost? Sautéed spinach and chickpeas take it from side dish to satisfying main. It’s simple, stunning, and totally crave-worthy.
Ingredients
For the Polenta:
1 cup polenta (coarse cornmeal)
4 cups water or vegetable broth
2 tbsp butter or olive oil
Salt to taste
For the Topping:
1 block (7 oz) feta cheese
2 cups cherry tomatoes
2 tbsp olive oil
1 tsp dried oregano
1/4 tsp chili flakes (optional)
2 cups fresh spinach
1 can (15 oz) chickpeas, drained
Fresh basil, for garnish
Instructions
Preheat oven to 400°F (200°C). Place feta and cherry tomatoes in a baking dish, drizzle with olive oil, oregano, and chili flakes. Roast for 20–25 minutes, until feta is golden and tomatoes blistered.
While that bakes, bring 4 cups water or broth to a boil. Slowly whisk in polenta, reduce heat, and simmer, stirring often, for 20–25 minutes until creamy. Stir in butter and salt to taste.
In a skillet, sauté spinach and chickpeas in olive oil with a pinch of salt until wilted and warmed through.
To serve, spread polenta into bowls, top with roasted feta and tomatoes, add sautéed greens and chickpeas, and garnish with basil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 390 / Serving
- Fat: 22g / Serving
- Carbohydrates: 34g / Serving
- Fiber: 6g / Serving
- Protein: 13g / Serving