Ingredients
Scale
- 1 cup coarse-grind cornmeal
- 4 cups liquid (vegetable broth, chicken broth, or water)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese (substitute nutritional yeast for dairy-free)
- 2 tablespoons unsalted butter or olive oil
- ¼ cup olive oil for frying (or avocado/canola oil)
- 1 cup cherry tomatoes, halved or quartered
- ½ cup Kalamata olives, pitted and roughly chopped
- ½ cup crumbled feta cheese (use vegan feta to keep dairy-free)
- ¼ cup fresh basil leaves, chiffonade
- Balsamic glaze for drizzling
Instructions
- Bring the liquid and salt to a simmer in a medium saucepan over medium heat.
- Whisk in the cornmeal slowly to avoid lumps.
- Reduce heat and cook, stirring often, until thick and creamy (about 20–25 minutes).
- Stir in black pepper, Parmesan, and butter or olive oil until melted and smooth.
- Pour the polenta into a parchment-lined baking dish and smooth it to an even 1/2-inch thickness. Let cool to room temperature, then chill in the fridge until firm (about 1 hour).
- Remove chilled polenta and cut into rounds using a cookie cutter or glass (about 2–3 inches).
- Heat 1/4 cup olive oil in a skillet over medium-high heat until shimmering.
- Fry polenta rounds in batches for 2–3 minutes per side until golden and crisp. Drain on paper towels.
- Assemble toppings: toss cherry tomatoes, olives, and basil together; season lightly with salt and pepper.
- Top each crispy polenta round with a spoonful of the tomato-olive mix, crumble feta over top, and finish with a drizzle of balsamic glaze. Serve warm.
Notes
For best results, chill polenta fully before frying and use a hot pan for a quick sear.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian