Recipe - Northern Greek Polenta

One half cup Extravirgin olive oil
1 lg Onion; finely chopped
4 cup Water
Salt
1 cup Feta cheese; crumbled
1 cup Fine yellow cornmeal; for
polenta
One half teaspoon Cayenne; or more to taste

1. Heat 3 tablepoons of the olive oil in a skillet and add the onion. Cover
and cook over low heat for 12 to 15 minutes, or until the onion is soft and
slighty caramelized. Check ocasionally and stir to keep from burning.

2. To make the polenta, bring 4 cups lightly salted water to a simmer. Add
the feta and stir with a whisk until the cheese melts, approximately 1
minute. SIowly add the cornmeal in a steady stream, whisking all the while.
Keep the heat low. Add the cayenne, and continue to stir briskly with the
whisk until the cornmeal is thick and begins to pull away from the side of
the pot, 12 to 16 minutes. Remove from heat, mix in remaining olive oil and
place on a platter or on individual serving plates. Top with the carmelized
onions and if desired, additional crumbled feta. Serve immediately.

Source: The Greek Vegetarian by Diane Kochilas, 1996, ISBN 0312146086

MC format by Brenda Adams adamsfmle@sprintmail.com and MC_Buster. MC
posted 9/29/97.

Recipe by: Diane Kochilas, The Greek Vegetarian

Posted to MCRecipe Digest V1 #819 by Badams adamsfmle@sprintmail.com on
Sep 29, 1997