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Feta and Polenta Cake

In Brief

Prep Time : 20 minutes

Cooking Time : 10 minutes

Serves : 4

A recipe kindly donated by Nicki Tudor from Cardiff Bites, arguably the most respected Food Blogger in Cardiff!

Shopping List

  • Polenta: 150g
  • Butter: 50g
  • Sprouting Broccoli: 75g
  • Feta: 75g
  • Fresh Mint:
  • Veg Stock: 1 Litre
  • Rapeseed Oil:
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Cooking Instructions

1. Bring the vegetable stock to the boil in a large pan over a medium heat.
2. Add the polenta slowly, stirring until it thickens. This should take 2-3 minutes.
3. Once it takes on the appearance of mashed potato, stir in your butter, broccoli,
crumbled feta and chopped mint leaves. Spread onto a shallow tray, about an
inch thick, and leave to cool.
4. When you’re ready to cook, heat a tablespoon of oil in a frying pan over a
medium heat. Cut your polenta into squares and fry each square for 3-4
minutes each side until golden and crisp.

Serve with a fresh leaf salad

See some of Nicki’s work here at Cardiff Bites.