Feta

Concepts

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

Shrimp Saganaki With Polenta & Président® Feta Crumbles

INGREDIENTS

1 lb. Grilled shrimp
8 oz. Président Feta Crumbles
 

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
 

METHOD

FOR THE POLENTA

  1. 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.

  2. 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.

  3. 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

  1. 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.

  2. Add the garlic and crushed pepper flakes, and cook 2 minutes more, being careful not to brown the garlic.

  3. 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

  1. 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

Pairings

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