Not only do we have plenty of polenta in our house, but at times we go through a plethora of artichoke entrées.

Artichoke hearts, that is.

I really like the pickled tang and texture of the little choke hearts.
And please forgive me, as I realize we are way beyond 1990, but I do quite enjoy that slippery, savory, tomatoey tartness of brilliant burgundy sun-dried tomatoes.
So, when all of these Mediterranean elements are packed inside of polenta “cubes,” the result is fantastic.

Mediterranean Polenta Cubes-012

And, of course, you know me, I insist on throwing in a bit of green – spinach and fresh basil, this time. Actually, I’ve tossed the hearty polenta cubes with the green for a garden fresh Mediterranean salad of sorts.

Blue, green, brilliant red…the colors are all there in the presentation.

Mediterranean Polenta Cubes

1 cup coarse ground, organic yellow cornmeal
1 cup whole milk (or almond milk for a vegan version)
1 Tbs. extra virgin olive oil
4 large artichoke hearts, chopped
1/4 cup oil-packed sun-dried tomatoes, sliced
1/4 cup black olives, sliced
1 Tbs. fresh basil leaves, thinly sliced
sea salt and pepper
2 cups fresh baby spinach leaves
1/4 cup fresh feta cheese (or Kite Hill almond cheese for a vegan version)

Combine the cornmeal and milk (alternative) in a small pot over low heat. Using a spatula, stir constantly until the two combine to make a thick paste. Stir in the olive oil, 2 of the chopped artichoke hearts, 1/2 of the sun-dried tomatoes, and 1/2 of the olives, along with plenty of salt and pepper and half of the basil.
Stir well and pour the cornmeal mixture into a glass bread loaf pan.
Cover and chill overnight.
Cut the chilled polenta into cubes and toss with the remaining artichoke hearts, dried tomatoes, olives, and basil, along with the spinach leaves and additional olive oil and salt and pepper, if desired. Top with crumbled feta or Kite Hill.

Amazeballs—-or amaze-cubes, in this case.

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