Ingredients:

  • 18 oz pre-cooked plain polenta tube
  • 2 tbsp extra virgin olive oil
  • 1/4 cup cornstarch
  • 1 tsp garlic powder
  • 1 tbsp fresh rosemary, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 4 oz feta cheese, crumbled
  • 1/4 cup plain Greek yogurt
  • 1 clove fresh garlic, grated
  • 1 tsp fresh lemon juice

Instructions:

  1. Slice the polenta tube into 1/2-inch thick rounds. Cut rounds into halves or quarters to create small triangles. Pat each piece thoroughly dry with a paper towel to remove surface moisture.
  2. In a large mixing bowl, whisk together the olive oil, garlic powder, minced rosemary, and dried oregano. Add the polenta pieces and toss gently until fully coated.
  3. Sift the cornstarch over the oiled polenta pieces and toss again until a thin, uniform veil covers the herbs and polenta.
  4. Arrange the pieces on a parchment-lined baking sheet, ensuring they do not touch. Roast at 425°F (220°C) for 10 minutes per side until the edges are deep mahogany and the crust is crisp.
  5. While the polenta is roasting, pulse the feta cheese, Greek yogurt, garlic paste, and lemon juice in a small food processor until smooth and creamy.