Menu Enter a recipe name, ingredient, keyword...

Polenta with Feta, Tomatoes, and Kalamata Olives


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 Tbsp Olive oil
  • 1 Lb. Polenta, cut into 12, ½ inch slices
  • 3 Tbsp Oregano, fresh, chopped, divided
  • 3 Cups Tomato Concasee
  • (peeled, seeded, chopped tomatoes is
  • definition of "concasee")
  • 12 Each Kalamata olives, pitted, quartered
  • 1 Cup Feta cheese
  • ½ Tsp Black pepper, fresh cracked
  • 4 Sprigs Fresh oregano


Servings 4


Step 1

1. Heat the olive oil in a large sauté pan and cook the polenta for 4 to 5 minutes per side, or until browned. When done, remove them, keep warm in a covered dish, and sprinkle with half of the fresh chopped oregano.
2. Add the tomatoes, olives, black pepper, and remaining chopped oregano to the sauté pan and bring to a boil, then reduce heat to a simmer for about 10 minutes.
3. Evenly spoon the tomato sauce onto four plates, then top each plate with three slices of the polenta, then sprinkle ¼ cup of feta cheese to the top each, and garnish each with an oregano sprig.

You'll also love

Review this recipe

Olive Oil Cake with Berries & Cream Lamb Chops with Ladolemono (lemon juice + olive oil)