Polenta with veggies and feta cheese…

Hope everyone had a merry christmas and gearing up to welcome the new year. I’d been so unhappy about not having much snow showers in my place. Well, last night my unhappiness turned into happiness, there was a blizzard and this morning I woke up to a beautiful white land. So much of snow everywhere and that view just cheered me up. We took our car out of the garage without clearing off the snow on the drive way and voila! Car wouldn’t move an inch, it got stuck in the snow…While my hubby was snow blowing, I had some fun clicking pictures. Here is a picture:

Lately, I’d been not much into experimenting new dishes. I was just mixing up and making something, which obviously didn’t taste good to me. Tonight, I didn’t want to make just something, I wanted to cook some delicious food that could make me feel better. Though I found a little starting trouble, once I started I was seen totally enjoying it. I made balti chicken in tamarind sauce, to serve with this I made this veggie and feta cheese polenta. I’d a couple of plantains, so pan fried it in ghee and topped the polenta with it. Polenta is an easy to make dish, you could add any kind of ingredients to it. I added veggies and feta cheese to it. It turned out good and tasted so delicious along with the chicken.

Veggie and Feta cheese polenta

Polenta Lasagna recipe

Serves: 4 people

Time to make: 10 minutes

Ingredients

  • Butter, unsalted- 2 tbsp
  • Mixed veggies, cut small- 1 cup ( use frozen mixed veggies)
  • Ground pepper- 1/2 tsp
  • Kashmiri red chilli powder- 1 tsp
  • Ground cumin- 1 tsp
  • Garam masala- 1/2 tsp
  • Cilantro, chopped- 2 handful
  • Water- 1 1/2 cups
  • Cornmeal, yellow- 1 cup
  • Feta cheese- 1/2 cup
  • Salt- to taste

Instruction

  • Place a non-stick pan saucepan over medium heat, add ghee, let it melt.
  • Add the veggies, saute till it turns tender and golden in color.
  • Add ground pepper, salt, ground cumin, chilly powder and garam masala, combine well.
  • Add water, let it come to a rolling boil.
  • Add the cilantro to the water.
  • Add the cornmeal slowly, using a whisk combine it well without any lumps.
  • Once the cornmeal thickens, combine it well using a wooden spatula.
  • Add the feta cheese and combine well.
  • Remove from the heat and let cool down a bit.
  • While serving, you could fill a ramekin or a small bowl with the polenta, even out the top and flip it over to a plate, tap the back of the ramekin or bowl so that the polenta would fall on to the plate.
  • If you want you could roll the polenta in a parchment papper and refrigerate it. Cut the polenta into round shapes and serve.
  • This can be served along with chicken curries or veggie curries.

For making Ghee roasted plantain

  • Ghee- 3-4 tbsp
  • Very Ripe Plantain, cut thin- 2 no’s
  • Sugar- 2 tbsp

Instruction

  • Heat a non-stick cooking pan over medium heat.
  • Use very ripe plantain for making this, the riper the tastier.
  • Peel off  the skin and cut the plantain in half horizontally, now cut each horizontal half longitudinally into thin slices.
  • Melt the ghee in a heated pan, place the plantain slices over it.
  • Fry till both the sides start to turn brown.
  • Sprinke sugar over it and fry for a minute.
  • Remove from the pan and keep aside.

Tips:

  • You could use any kind of seasoning for making polenta: meat masala, herbs etc
  • You could also add parmesan or cheddar cheese.

 

Veggie and Feta Cheese Polenta
 
Serves: 4 people
Ingredients
  • Butter, unsalted- 2 tbsp
  • Mixed veggies, cut small- 1 cup ( use frozen mixed veggies)
  • Ground pepper- ½ tsp
  • Kashmiri red chilli powder- 1 tsp
  • Ground cumin- 1 tsp
  • Garam masala- ½ tsp
  • Cilantro, chopped- 2 handful
  • Water- 1½ cups
  • Cornmeal, yellow- 1 cup
  • Feta cheese- ½ cup
  • Salt- to taste
Instructions
  1. Place a non-stick pan saucepan over medium heat, add ghee, let it melt.
  2. Add the veggies, saute till it turns tender and golden in color.
  3. Add ground pepper, salt, ground cumin, chilly powder and garam masala, combine well.
  4. Add water, let it come to a rolling boil.
  5. Add the cilantro to the water.
  6. Add the cornmeal slowly, using a whisk combine it well without any lumps.
  7. Once the cornmeal thickens, combine it well using a wooden spatula.
  8. Add the feta cheese and combine well.
  9. Remove from the heat and let cool down a bit.
  10. While serving, you could fill a ramekin or a small bowl with the polenta, even out the top and flip it over to a plate, tap the back of the ramekin or bowl so that the polenta would fall on to the plate.
  11. If you want you could roll the polenta in a parchment papper and refrigerate it. Cut the polenta into round shapes and serve.
  12. This can be served along with chicken curries or veggie curries.
For making Ghee roasted plantain
  1. Ghee- 3-4 tbsp
  2. Very Ripe Plantain, cut thin- 2 no’s
  3. Sugar- 2 tbsp
Instruction
  1. Heat a non-stick cooking pan over medium heat.
  2. Use very ripe plantain for making this, the riper the tastier.
  3. Peel off the skin and cut the plantain in half horizontally, now cut each horizontal half longitudinally into thin slices.
  4. Melt the ghee in a heated pan, place the plantain slices over it.
  5. Fry till both the sides start to turn brown.
  6. Sprinke sugar over it and fry for a minute.
  7. Remove from the pan and keep aside.
Notes
You could use any kind of seasoning for making polenta: meat masala, herbs etc
You could also add parmesan or cheddar cheese.