Feta

Concepts

Want to showcase Feta on your menu? Serve up something sensational with these innovative concepts.

Feta eCookbook

Taste of Europe Salad

Santorini Shrimp Pizza

Detroit-Style Mediterranean Pizza

Crispy Eggplant Stacks

Greek Sunrise Flatbread

Minted Mediterranean Salad

Shrimp Saganaki With Polenta

Ultimate Greek Pita

Zesty Scapece Flatbread

Al Taglio Roman Style Pizza by Chef Billy Manzo

Galbani® Mediterranean Pizza

Fried Green Tomatoes With Président® Feta Dressing

Feta Topped Fried Egg Salad

Grilled Feta with Warm Pepita Salsa

Roasted Sweet Potato Salad with Pumpkin Seeds & Feta

Feta Slider / Burger

Feta Salad Pizza

1 lb.	Grilled shrimp
8 oz.	Président^® Feta, crumbled

FOR THE POLENTA

4 cups	Chicken stock
1 cup	Coarse grind corn meal
4 tbsp.	Unsalted butter
	Salt and freshly ground black pepper to taste

FOR THE RAGÙ

3 tbsp.	Extra virgin olive oil
¼ cup	Yellow onion, finely diced
¼ cup	Celery, finely diced
¼ cup	Green pepper, finely diced
¼ cup	Green olives, pitted and chopped
2 tbsp.	Garlic, minced
Pinch	Crushed pepper flakes
1 28 oz.	Can diced tomatoes, drained
2 tbsp.	Parsley, chopped

FOR THE POLENTA

Bring chicken stock to a boil in a large saucepan. Pour the corn meal slowly into boiling stock, whisking constantly until all the corn meal is stirred in and there are no lumps.
Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when its texture is creamy and the individual grains are tender.
Turn off the heat, and gently stir butter into the polenta until butter melts. Adjust seasoning with salt and pepper to taste.

FOR THE RAGÙ

Heat the olive oil in a large saucepan over high heat. When the oil is hot, add the yellow onion, celery, green pepper, and green olives. Cook, stirring constantly, for 2 minutes.
Add the garlic and crushed pepper flakes, and cook 2 minutes more, being careful not to brown the garlic.
When the vegetables are softened, add the diced tomato. Stir to mix well, and cook for 2 to 3 minutes longer. Remove from the heat, and stir in the parsley.

ASSEMBLY

In a large serving bowl, arrange the polenta. Pour the ragù over the polenta, and place the cooked shrimp on top. Sprinkle liberally with crumbled Feta cheese

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