I have bought tubes of polenta, but never made my own until now. This recipe was easy, economical, and definitely the best polenta I have ever tasted. If you’ve been thinking that polenta is just bland mush, this recipe may change your mind.
1/2 c. yellow cornmeal
1 1/2 c. vegetable broth, divided
2 cloves garlic, minced
1/2 c. (2 oz.) crumbled feta cheese
Combine cornmeal and 1/2 c. broth in small bowl; mix well. Set aside. Pour remaining 1 c. broth into large heavy saucepan; bring to a boil. Add garlic and moistened grits; mix well. Return to a boil. Reduce heat to low. Cover; cook 20 minutes. Remove from heat; add feta cheese. Stir until cheese is completely melted. Spray a loaf pan with nonstick cooking spray. Spoon mixture into prepared pan. With wet fingertips, press polenta evenly into pan. Refrigerate until cold.
Spray a frying pan with nonstick cooking spray. Turn polenta out onto cutting board, cut into squares, and then cut each square diagonally into 2 triangles. Cook over medium-high heat 1 minute or until bottoms are lightly browned. Turn triangles over; grill until browned and crisp. Serve warm or at room temperature.