Creamy, savory, comfort, and so delicious, this Sun-Dried Tomato Olives Feta Polenta is an easy and quick meal that won’t disappoint you.
This post was originally published in May 2015. I have uploaded the new photos while the text and recipe remain the same.
In many countries – and so in Canada – there is an “emergency list” that is regularly revised and advised to be used in case of any unforeseen situations. It’s quite reasonable to have some extra water, imperishable food and cash in your house. Even though Toronto is a relatively safe area, I recall a few situations. There were some downpours and snowfalls left a number of residential areas without power up to a few days. But the most outrageous situation happened in December 2013 when thanks to a two-day freezing rain the thousands of people didn’t have power up to a week, including the Christmas holidays.
I remember we needed to make some groceries since that rain happened on Saturday, and we run out any food so we got to a supermarket. Not only were the roads treacherous, but there wasn’t any power in the supermarket and plastic cards were not accepted.
So, if you’re a responsible person, get some additional supplies. And have some cash too.
Why am I talking about that? I don’t know indeed! :)
Actually, it was an awkward attempt to draw an analogy. Lame attempt. Most people have a few simple yet delish handy recipes. Every time you don’t get the right mood to cook something new, this recipe will help you. Fatigued? Feel off? Run out of time? You’ve got to have such a recipe. That could be even an avocado toast or scrambled eggs. Why not? I often mix a can of tuna with greek yogurt or cream cheese and some mustard – the perfect and nutritious one-minute meal! If I want something more sophisticated, I could toast a slice of bread and top it with this tuna mixture and an egg:)
Most people have a few simple yet delish handy recipes. Every time you don’t get the right mood to cook something new, this recipe will help you. Fatigued? Feel off? Run out of time? You’ve got to have such a recipe. That could be even an avocado toast or scrambled eggs. Why not? I often mix a can of tuna with greek yogurt or cream cheese and some mustard – the perfect and nutritious one-minute meal! If I want something more sophisticated, I could toast a slice of bread and top it with this tuna mixture and an egg:)
For the last couple of weeks, I’ve had another “handy” meal – polenta. In fact, it’s easy to make, nutritious, creamy, hearty, and always delicious. It doesn’t require any complicated ingredients – I always have some polenta, butter, cheese salt and water, and practically it’s enough to be happy. When you’ve got a jar of sun-dried tomatoes – congratulation – you can make the more sophisticated version full of flavors!
I’ve just got doubtful, though…
In case of power outage, would I able to make this polenta?
Perhaps, that wasn’t the perfect analogy. I’ve got to find a plan B. Any suggestions?
Delicious, creamy and satisfying polenta served with sun-dried tomatoes, olives, pine nuts and feta.
- 1/3 - 1/2 cup instant polenta (3-5 minutes cooking)
- 2 cups water generous
- a pinch of salt
- 1 teaspoon butter
- 1 teaspoon olive oil (I used oil from tomatoes)
- 1 tablespoon chopped black olives
- 2 tablespoons chopped sun-dried tomatoes
- 1 teaspoon pine nuts, toasted
- 1 tablespoon feta, crumbled
- fresh thyme
- For the topping, just combine the olives, tomatoes, and pine nuts. By the way, you can warm this mixture up.
- Bring a pot of the salted water to a boil. Add the polenta and bring to a boil, constantly stirring with a whisk.
- Reduce heat and let it simmer and thicken up for a few minutes or until ready, stirring all the time.
- Off the heat. Add the butter and oil, cover and let stand for a minute. Make sure you've got enough salt. Stir again and arrange on a plate.
- Top with the olives and tomatoes mixture. Sprinkle with the feta and thyme. Serve at once.
For soft polenta, use 2 cups of water and 1/3 cup polenta. For a firm one, use 2 cups of water and 1/2 cup of polenta. In this recipe, the instant polenta was used. Other kinds of polenta require more time - check the package info.