Baked Feta with Polenta Rounds
What can I dip into baked feta?
Dip griddled rounds of San Gennaro Sun-Dried Tomato Polenta into baked feta. Slice the roll 3/4 inch thick and cook the rounds on a grill or skillet 8 to 10 minutes per side while the feta bakes with cherry tomatoes, bell pepper and olives at 400°F for 30 minutes.
The vibrant flavors come together for a savory appetizer dish for a dinner party or tapas night.
Baked feta, fresh veggies, and toasty polenta rounds deliver bold flavors and are the ideal choice when you are short on time and want to throw something simple together. All you have to do is preheat the oven, toss everything in a baking dish and wait 30 minutes. Serve with griddled polenta rounds.
Ingredients
- 1 roll San Gennaro Sun-Dried Tomato Polenta, sliced 3/4” thick
- 4 Tablespoons olive oil
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, seeded and thinly sliced
- ½ medium red onion, thinly sliced
- 1 cup kalamata olives, pitted and halved
- 2 garlic cloves, minced
- 1 teaspoon oregano or thyme (fresh is best!)
- ¼ cup olive oil
- 8-ounce block feta cheese, patted dry
- ¼ teaspoon red chili flakes
- Salt and pepper
- 2 Tablespoons fresh basil, chopped
Method
Preheat oven to 400°F.
Toss the tomatoes, bell peppers, onions, olives, garlic, and herbs with the olive oil in a 9 x 9 oven-safe dish. Season with a pinch of salt and a few grinds of pepper. Nestle the feta in the middle and sprinkle with the chili flakes. Add a drizzle of olive oil on top of the feta cheese.
Bake for 30 minutes, until the cherry tomatoes burst and the feta cheese softens & starts to look golden on top. Remove from the oven and garnish with fresh herbs.
While the feta dish is baking, prepare the polenta. Place polenta slices on the grill or skillet for 8-10 minutes per side, and cook until nice and golden.
Enjoy dipping the freshly-griddled polenta with the feta-tomato-pepper dish.
