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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/2 cup extra-virgin olive oil
1 lg. onion, finely chopped
4 water
Salt
1 cup crumbled feta cheese
1 cup fine yellow cornmeal, for polenta
1/2 tsp. cayenne, or more to taste
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Directions:
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Heat 3 tbsp. 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 slightly caramelized. Check occasionally and stir to keep from burning.
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. Slowly 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 caramelized onions and, if desired, additional crumbled feta. Serve immediately.
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