Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Source: Better Homes and Gardens


Recipe Summary

25 mins
30 mins
1 hr
15 mins
2 hrs 10 mins


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; fat 7g; cholesterol 3mg; saturated fat 1g; carbohydrates 17g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 1g; protein 3g; vitamin a 552.3IU; vitamin c 10.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 23.8mcg; vitamin b12 0.1mcg; sodium 240mg; potassium 140mg; calcium 48mg; iron 1.4mg.