Mediterranean Baked Polenta
Servings: 6 servings
Step into the flavors of the Mediterranean with this adventurous recipe for baked polenta featuring Dei Fratelli Petite Diced Tomatoes! Packed with spinach, feta, poached eggs and basil, this Mediterranean Baked Polenta is a vibrant and satisfying dish that will transport your taste buds to sunny shores.
Ingredients:
- 1 (14.5 oz.) can Dei Fratelli Petite Diced Tomatoes with Onion, Celery, & Peppers, drained
- 2 Tbsp. Butter
- 1/2 Cup Corn, frozen
- 36 oz. Vegetable Broth
- 1 Cup Polenta
- 1/2 tsp. Sea Salt
- 1/2 tsp. Black Pepper
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1/4 Cup Basil, chopped
- 1/2 Cup Pickled Onions
- 1 Cup Spinach
- 1/2 Cup Feta Cheese
- 1/2 Cup Kalamata Olives, sliced
- 4-6 Eggs, poached
- Parmesan Cheese, shredded, to taste
- Parsley, chopped, to taste
Instructions:
- Preheat oven to 350 F.
- Heat a large oven-safe skillet over medium heat. Add the butter and allow it to melt and begin to brown.
- Once butter is melted, add the frozen corn and gently toast it for a couple of minutes.
- Pour in vegetable broth, polenta, and spices to the skillet and whisk the mixture until it gets bubbly and starts to thicken, about 2-3 minutes.
- Remove the skillet from heat and fold in chopped basil, pickled onions, spinach, feta cheese, Kalamata olives, and the Dei Fratelli Petite Diced Tomatoes with Onion, Celery, and Peppers.
- Cover the skillet and bake in the preheated oven for 20 minutes. Uncover, gently stir, and then cover again to continue baking for an additional 20 minutes.
- Remove the Mediterranean baked polenta from the oven and allow it to rest for 10 minutes.
- Serve with a poached egg on top, shredded parmesan cheese, and fresh, chopped parsley.
Chef's Tip:
Our Mediterranean Baked Polenta is perfect for a veggie packed brunch to share with family and friends!
