This feta coriander polenta was a clean and soft flavor accompaniment to the chicken tagine. Be sure to buy stone ground polenta or cornmeal. You can use instant in a pinch but it doesn’t have the same texture as stone ground. All Photos by Karen Mordechai Coriander and Feta Polenta 3 ½ c of chicken stock ½ c half and half 1 tsp salt 2 tbl ground coriander 1 c yellow polenta or cornmeal 2 tbl butter 16 oz french feta
Bring chicken stock, half and half, salt and coriander to a boil in a sauce pan. Slowly pour in the polenta, whisking constantly to prevent clumping. Cook for 10 minutes, continuing to whisk. Remove from heat. Stir in butter until melted. Crumble feta into polenta and fold in gently.
Recipe courtesy of Casey Solomon for Sunday Suppers