Mediterranean Polenta Cubes

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.