Crispy Polenta with Whipped Feta and Pepper Relish
Golden polenta squares pair with creamy whipped feta and a bright pepper relish for a party-ready side in 35 minutes.
Prep: 15 · Cook: 20 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (84 reviews)
INSPIRED BY
This original side brings together the crisp edges of fried polenta and the cool tang of a feta dip. Pepper relish adds color and enough acidity to keep the rich textures lively.
Story
Polenta squares are my answer when a table needs something that looks like effort without requiring a heroic amount of it. The trick is a short chill, a properly hot pan, and a relish that brings the tang. Put the feta down first so every square gets a creamy swipe on the way to the plate.
By Casey
Ingredients
- 1 cup instant polenta
- 3 cups low-sodium vegetable broth
- 1/2 cup grated Parmesan
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 ounces feta cheese
- 1/3 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/2 cup finely diced roasted red pepper
- 2 tablespoons finely diced red onion
- 1 tablespoon chopped parsley
- 1 teaspoon red wine vinegar
Instructions
- Line an 8-inch square pan with parchment, leaving an overhang on two sides.
- Bring the broth to a simmer in a saucepan, whisk in the polenta, and cook for 3 minutes until thick; stir in the Parmesan and butter.
- Spread the polenta in the prepared pan, smooth the top, and chill for 10 minutes until firm enough to cut.
- Blend the feta, Greek yogurt, lemon juice, and a pinch of pepper until creamy, then stir together the roasted pepper, onion, parsley, and vinegar for the relish.
- Lift the polenta from the pan, cut it into 12 squares, and sear in the olive oil over medium-high heat for 2 to 3 minutes per side until golden and crisp.
- Spoon whipped feta onto a platter, arrange the polenta squares over it, and finish with pepper relish and parsley.
Chef Tips
- Spread the polenta while it is hot because it sets quickly as it cools.
- If the squares stick, run a thin knife around the pan before lifting the parchment.
- Pat the roasted peppers dry so the relish stays bright rather than watery.
- Bake the cut squares at 425 F for 15 minutes if you prefer to avoid stovetop searing.
Cook's Notes
- **Polenta:** Spread it immediately while hot.
- **Searing:** Wait for the oil to shimmer before adding squares.
- **Relish:** Pat peppers dry before chopping.