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Polenta with Tomato Sauce, Balsamic Onions and Feta
This Polenta with Tomato Sauce, Balsamic Onions and Feta recipe is a great appetizer option for you because you probably have all the ingredients on hand. Enjoy!
Course Side Dish
Cuisine American
Keyword gluten-free, healthy, side dish, vegetarian
Prep Time 10 minutes minutes
Cook Time 7 minutes minutes
Total Time 17 minutes minutes
Servings 10 people
Calories 89 kcal
Warm up a skillet over medium heat. Lightly coat polenta (cut into slices) with cooking spray.
Add polenta (cut into slices) to skillet and grill for about 5 minutes on each side or until lightly browned.
Warm up a large skillet over medium-high heat. Add olive oil and garlic. Sauté 15 for seconds.
Add the onions and sauté until onion begins to soften and become tender.
Reduce heat to low and add balsamic vinegar; cook for about 3 minutes, stirring frequently.
Layer homemade tomato sauce, onion mixture, and feta evenly among polenta slices. Garnish with fresh chives.
Feel free to use a store-bought tomato sauce if you're in a rush.
You can use any type of onions you have on hand, from yellow onions to sweet onions.
You can get pre-crumbled feta to quickly finish off the dish.
To store: You can store leftovers in an airtight container in the fridge for up to 3 days.
To reheat: You can quickly heat everything up the microwave or toaster oven.
Serving: 1 /10 | Calories: 89 kcal | Carbohydrates: 13 g | Protein: 2 g | Fat: 3 g | Saturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 5 mg | Sodium: 75 mg | Potassium: 64 mg | Fiber: 1 g | Sugar: 3 g