Baked Feta with Polenta Rounds

This tasty appetizer recipe of baked feta, peppers, olives, and burst tomatoes pairs perfectly with griddled polenta rounds.

This tasty appetizer recipe of baked feta, peppers, olives, and burst tomatoes pairs perfectly with griddled polenta rounds. The vibrant flavors come together for a savory appetizer dish perfect for a dinner party or tapas night.

Baked feta, fresh veggies, and toasty polenta rounds are guaranteed to deliver bold flavors and are the ideal choice when you are short on time and want to throw something simple together. All you have to do is preheat the oven, toss everything in a baking dish and wait 30 minutes. Serve with griddled polenta rounds, and it’s guaranteed to be a favorite.

Ingredients

1 tube San Gennaro Sundried Tomato & Garlic Polenta, sliced 3/4” thick
4 Tablespoons olive oil
1 pint cherry tomatoes, halved
1 red bell pepper, seeded and thinly sliced
½ medium red onion, thinly sliced
1 cup kalamata olives, pitted and halved
2 garlic cloves, minced
1 teaspoon oregano or thyme (fresh is best!)
 ¼ cup olive oil
8-ounce block feta cheese, patted dry
¼ teaspoon red chili flakes
Salt and pepper
2 Tablespoons fresh basil, chopped

Instructions

Preheat oven to 400°F.

Toss the tomatoes, bell peppers, onions, olives, garlic, and herbs with the olive oil in a 9 x 9 oven-safe dish. Season with a pinch of salt and a few grinds of pepper. Nestle the feta in the middle and sprinkle with the chili flakes. Add a drizzle of olive oil on top of the feta cheese.

Bake for 30 minutes, until the cherry tomatoes burst and the feta cheese softens & starts to look golden on top. Remove from the oven and garnish with fresh herbs.

While the feta dish is baking, prepare the polenta. Place polenta slices on the grill or skillet for 8-10 minutes per side, and cook until nice and golden. 

Enjoy dipping the freshly-griddled polenta with the feta-tomato-pepper dish.