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Categories:Viewed: 49 - Published at: 4 years ago
Ingredients
- 1 Tbs. olive oil
- 1 medium-sized red onion, diced (about 1 cup)
- 2 tsp. fennel seeds
- 1 10-oz. pkg. frozen chopped spinach
- 1 cup quick-cooking polenta
- 23 cup crumbled feta cheese
- 1 Tbs. balsamic vinegar
- 1/4 tsp. ground nutmeg
Method
- Lightly coat bottom and sides of 9-inch pie plate with nonstick cooking spray.
- Heat oil in large pot over medium-high heat.
- Cook onions and fennel seeds 5 minutes, or until onions are lightly browned, stirring frequently.
- Add block of frozen spinach and 3 cups water, and bring to a boil.
- Cover, reduce heat to medium and cook 3 minutes.
- Break up block of spinach with wooden spoon, and cook 3 minutes more.
- Stir in polenta with fork.
- Return to a boil.
- Add 1 cup water.
- Cover, and cook 3 to 5 minutes, or until mixture is thick, stirring occasionally.
- Fold in feta, walnuts, vinegar and nutmeg.
- Season to taste with salt and pepper.
- Transfer to prepared pie plate, and smooth top with spatula.
- Cool 10 minutes, or until polenta has set.
- Slice into wedges, and serve warm.
