Balkan Polenta with Feta

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Aglaia Kremezi

Published 2014

  • About

I make polenta with yellow cornmeal following the Balkan tradition, but also because the Italian “polenta” I find in Greece is of the instant variety, which I find unacceptable for most dishes. I cook polenta in vegetable broth with olive oil, and as I take it off the heat I fold in some yogurt and crumbled feta. It is my favorite comfort food, and I love it cooked with slightly bitter, hearty greens like rapini or turnip tops. I often enjoy it with a