Sunday, August 2, 2009

Recipe :: Feta and Coriander Polenta

This feta coriander polenta was a clean and soft flavor accompaniment to the chicken tagine. Be sure to buy stone ground polenta or cornmeal. You can use instant in a pinch but it doesn’t have the same texture as stone ground.

All Photos by Karen Mordechai

Coriander and Feta Polenta
3 ½ c of chicken stock
½ c half and half
1 tsp salt
2 tbl ground coriander
1 c yellow polenta or cornmeal
2 tbl butter
16 oz french feta

Bring chicken stock, half and half, salt and coriander to a boil in a sauce pan. Slowly pour in the polenta, whisking constantly to prevent clumping. Cook for 10 minutes, continuing to whisk. Remove from heat. Stir in butter until melted. Crumble feta into polenta and fold in gently.

Copyright © 2009 by Casey Solomon


  1. I am a member of the "clean plate" club and this would be just the sort of dish that I would clean up! Looks yummy.

  2. As it boasts generosity of both flavor and convenience, I foresee this recipe becoming a favorite.

  3. i'm always looking for new flavor combinations for polenta and can't wait to try this one. thank you! who knew cornmeal could look so gorgeous??

  4. great blog, love your style and food! greetings from austria, ellja

  5. what's half and half? I'm a UK reader so not familiar with these things!


  6. why specifically french feta?

  7. Hi anonymous,
    French feta is softer so it will melt nicely into the hot polenta. You can also use Bulgarian feta.
    Happy cooking!

  8. Eeeek, feta is not french it is produced in Greece ....

  9. Thanks all ! Hi Anonymous , we are referring to the milder Feta that is produced in France and referred to as french feta for more details on feta go to thanks.