Italian Polenta

Iva

Course:

Dinner

Cusine:

Italian

Difficulty:

Easy

Recipe cover

Hello friends! Last month an organic food compnay challenged me to make a recipe with polenta flour and I made polenta for the first time in my life. Until recently, I didn't know how to cook it, I was studying old Bulgarian recipes, the origin of which was from northern Bulgaria, influenced by Romanian cuisine, and others from the Rhodope Mountains. Until last month, I had tried kachamak only once in a restaurant in Pamporovo according to a Rhodope recipe. Basically, I cook the Italian style polenta decorated with cherry tomatoes, cheese and fresh basil. It worked for me the first time. Maybe I had beginner's luck. If you have more experience, I'd be happy to hear your advices and preferences.


Cooking Time

20 min

Prep Time

5 min

Servings

2

Ingredients

  • 1 cup polenta
  • fresh basil
  • cherry tomatoes
  • 150 g feta cheese (or cottage cheese)
  • 2 tsp salt
  • 1 tbsp paprika
  • 2 tbsp ghee (or butter)

1

Boil the polenta in water according to the instructions on the package. Do not leave the stove for a moment and stir constantly with a wooden spoon.

2

Add salt to polenta. I boiled it on low heat until it thickened.

3

Pour the polenta into a flat tray and let it cool completely.

4

In a saucepan, melt the ghee. Add the paprika. Stir briefly and turn off the stove.

5

Pour it on top of the polenta right after serving.

6

Decorate it with feta cheese, cherry tomatoes and fresh basil leaves.

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I am Iva, I'm a foodie and love creating healthy recipes

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