| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Ethnic | 6 | Servings | |
INGREDIENTS
| 1 | c | Corn meal, polenta |
| 2 | c | Water |
| 4 | oz | Butter |
| 4 | oz | Feta cheese |
| 8 | oz | Sour cream |
| 1 | T | Dill, chopped |
INSTRUCTIONS
Cook Polenta in slightly salted water. Add butter. Stir it well. When all water disappeared, add feta cheese and sour cream but do not stir to well, and do not cook it anymore. The cheese and the sour cream should not be blended in the polenta, but vaguely mixed in. Before serving heat it up in the oven, sprinkle freshly chopped dill on top. This is a delicious dish! You can also top it with fried onions: slice large purple or white onions in thin rings, fry them without anything in hot oil or butter until dark brown and crisp, drain it, salt it and sprinkle on the polenta. Shared by JANOS KORDA, Prodigy ID# DNPM90C. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 260
Calories From Fat: 236
Total Fat: 26.8g
Cholesterol: 77.1mg
Sodium: 246.7mg
Potassium: 87.4mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: 1.9g
Protein: 3.7g