What are Polenta Cakes with Spinach and Cheese?
– grilled polenta slices stuffed with sautéed spinach and crumbled feta cheese, drizzled with olive oil
Recipe Intro
Polenta is widely popular on the Ionian Greek islands, largely due to the influence of the Venetians who once ruled there and brought polenta with them. Originating from these islands, this delicacy is a cherished component of Greek cuisine, often served as a side dish. It features dressed slices of polenta filled with sautéed spinach, garlic and onions, enriched with crumbled feta cheese, representing a timeless classic of Greek culinary tradition.
Traditionally prepared, polenta is poured into a large tray, brushed with oil, grilled until golden, then topped with sautéed spinach and cheese before cutting into portions. When served as finger food, sliced and topped with spinach, it is usually grilled first and then served with spinach and feta.
I prepared individual mini portions, perfect as standalone treats or a side dish.
Traditionally prepared in a bowl as a hearty and healthy vegetarian dish topped with spinach and feta cheese, you can add olives of your choice as well as tomatoes. Every household has their own favourite.
Essential Ingredients & Substitutes
- polenta – buy instant polenta for quick preparation.
- butter – use the unsalted butter of your choice.
- spinach – while frozen spinach is an option, fresh spinach gives the best results. If using frozen spinach, cook it for approximately 5-10 minutes, then drain before sautéing. Instead of spinach try with Swiss chard, it is delicious.
- feta cheese – crumble it or, for even distribution, grate it over the spinach.
- parsley – finely chop it and add it in the last minute of cooking.
- garlic – opt for fresh cloves or garlic paste in a jar or tube, avoiding garlic granules or powder.
- olive oil – choose extra virgin olive oil, and if available, opt for unfiltered for even better flavour.
How to make Polenta Cakes with Spinach and Feta Cheese?
Prepare polenta
In a small pan, fry the garlic in olive oil for 30 seconds to release its aroma without allowing it to darken. Set aside.
In a large pot, bring water to a boil and add salt. Prepare the polenta according to your package instructions. The best is to buy instant polenta for quicker preparation.
In the last couple of minutes of cooking, add olive oil with fried garlic and butter. Stir constantly for a minute, then remove from the heat.
Pour the mixture into a large baking tray of your choice. The thickness depends on whether you want thin slices or slightly thicker pieces. Alternatively, pour it into a small muffin tray as i did and once set and cool, cut the polenta “cakes” in half horizontally.
Once cooled, cut polenta into squares or rounds, lightly brush the polenta cakes or slices with oil or leave them as they are. Place them under the grill for a couple of minutes until golden and done. Set aside.
Prepare Spinach
Wash the spinach and cut it into smaller pieces, Cook for a few minutes and drain well. In a small pan, add some olive oil and fry finely chopped onion for about 2 minutes. In the last 30 seconds of frying add finely chopped garlic.
Now, spread some spinach on each polenta cake, top it with crumble or grate feta cheese over spinach, and sprinkle with sweet paprika. Finally, place another polenta slice or cake on top to create a sandwich-like structure, or alternatively, leave it as an open sandwich (cake).
How to serve Polenta Cakes with Spinach and Feta Cheese?
Polenta with spinach and cheese can be served in various ways.
Serve it for lunch, dinner, a snack, or even as a hearty breakfast.
It also makes a delicious side dish with roast meat, steak, or other mains. I served it with wild salmon fillet, absolutely delicious!
For entertaining, consider making mini portions for perfect canapés or finger food, topped with your favourite toppings for added flavour and variety.
Recipe Card
Polenta with Spinach and Feta Cheese
Ingredients
POLENTA
- 1.5 cup polenta
- 2 tsp unsalted butter
- olive oil
- 2 cloves garlic
- salt, pepper - to taste
TOPPING
- 500 g spinach
- 1 onion
- 2 garlic
- olive oil
- 1/2 cup feta cheese
- 1 tsp sweet paprika
Instructions
POLENTA
- Fry garlic in olive oil for 30 seconds. Set aside.
- Boil water in a large pot, add salt, and prepare instant polenta according to package instructions. In the last minutes of cooking, add olive oil with fried garlic and add butter, stirring constantly.
- Pour the mixture into a baking tray or muffin tray and let it cool. Once set and cool, cut into desired shapes.
- Lightly brush with each slice of polenta with oil and grill until golden.
SPINACH
- Wash and cut spinach. Cook briefly and drain.
- Fry finely chopped onion and garlic in olive oil. Add spinach and sauté for 5 minutes. Water should almost evaporate.
- Spread spinach on polenta. Top with crumbled feta cheese, sprinkle with sweet paprika and drizzle little bit of olive oil. Cover with another poletna slice or leave open-faced.