Cilantro Feta Polenta

cilantro feta polenta

Cornmeal is wonderful!  It is so versatile and tasty. It goes in sweet dishes or savory dishes, can be used for breakfast, lunch, dinner, desserts, and breads. Today we are going to make it into a Cilantro Feta Polenta.

Soft polenta and grits are the same thing, just made in two different parts of the world. Both are cornmeal and water, cooked into a soft porridge. On its own, cornmeal is fairly bland, but it takes to so many flavors very well. You can be as creative as you want with it, and rarely will you go wrong.

The main thing to be careful of when making polenta is to watch for clumping.  This requires sprinkling in the cornmeal slowly and stirring almost constantly. Also make sure to simmer, not boil, while cooking, or it will clump. Trust me about being careful.  A big clump of raw cornmeal will ruin anyone’s day, but a smooth polenta will make any guest happy.


5 cups water

¾ tsp salt

1 cup corn meal

½ cup feta cheese crumbled

¼ cup rough chopped cilantro

½ Serrano chili (or more if you like it spicy)


1)      Bring the water and salt to a boil

2)      Sprinkle in the cornmeal, while stirring constantly.  This may take some manual dexterity or a helper.

3)      Bring back to a boil, then reduce to a simmer and cook for 8 minutes, stirring constantly

4)      Remove from the heat and add feta, cilantro and chili.

5)      Stir vigorously to mix in all the ingredients.

6)      Let stand at least 5 minutes before serving.

I served this with the Date Tagine.

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