Polenta, or cornmeal, is a staple across the world. From Albania to Argentina, you can find a variety of dishes based on cornmeal. My family was introduced to this particular polenta dish just after Christmas two years ago, for one of my housemates cravings for the meals of her youth. Not only did we provide her with a pleasant moment to reminisce, we found ourselves with an incredibly tasty dish which now is a staple of the holiday season.
- 1/2 cup uncooked yellow corn grits
- 1 1/2 cups fat-free reduced-sodium chicken broth, divided
- 2 cloves garlic, minced
- 1/2 cup (2 ounces) crumbled feta cheese
- Combine grits and 1/2 cup chicken broth in a small bowl; mix well. Set aside. Pour remaining 1 cup 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 8-inch square pan with nonstick cooking spray. Spoon grits mixture into prepared pan. With wet fingertips, press grits evenly into pan. Refrigerate until cold.
- Spray grill with nonstick cooking spray. Prepare grill for direct cooking. Turn polenta out onto cutting board; cut into 4 (2-inch) squares. Cut each square diagonally into 2 triangles.
- Place polenta triangles on grill. Cook over medium-high heat 1 minute or until bottoms or are lightly browned. Turn triangles over; grill until browned and crisp. Serve warm or at room temperature.
Topped with jelly or cranberry sauce, these are a sweet treat to go with any holiday meal.