Poulenta me Rigani ke Tiri

Polenta with Oregano and Cheese


Omit the currants and onion, reduce the oil to ¼ cup and add 1 teaspoon dried oregano to the cornmeal. If you bake the polenta, just as you take it out of the oven, stir in ½ cup coarsely grated hard myzithra, pecorino Romano or Parmigiano-Reggiano cheese. Or, if using the microwave, stir half the cheese into each batch when you add the pepper. When you take the polenta out of the microwave, drizzle it with extra-virgin olive oil, stir and let stand for 3 to 5 minutes before serving.