This savory cake is grilled until crisp and topped with a fresh salad and feta cheese.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan bring 2 1/2 cups water to boiling. Meanwhile, in a bowl stir together the cornmeal, 3/4 cup cold water, salt, and cumin. Slowly add cornmeal mixture to boiling water, stirring constantly. Reduce heat to medium-low. Cook and stir for 15 minutes or until very thick. Remove from heat and stir in bulgur and green onions. Spread into a plastic wrap-lined 9-inch round cake pan. Let stand, uncovered, for 30 minutes. Cover and chill for at least 1 hour or until firm.

  • Heat a charcoal or gas grill to medium heat. Remove polenta from pan; remove plastic wrap. Pat dry with paper towels. Brush both sides with 1 tablespoon olive oil. Grill on the greased rack of a covered grill for 15 minutes or until charred and heated through, turning once using a flat baking sheet.

  • In a large bowl whisk together remaining 3 tablespoons oil and lemon juice. Add arugula, raspberries, cucumber, parsley, and mint. Season to taste. Place polenta on a serving platter. Top with salad and sprinkle with feta.

Nutrition Facts

136 calories; 7 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 3 mg cholesterol; 240 mg sodium. 140 mg potassium; 17 g carbohydrates; 2 g fiber; 1 g sugar; 3 g protein; 0 g trans fatty acid; 552 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 48 mg calcium; 1 mg iron;

Reviews (1)

4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
do you cook the bulgur before adding?