Cooking Steps

• In a medium saucepan, bring the vegetable broth (or water) to a boil. Once boiling, reduce to low heat and gradually whisk in the polenta. Whisk until thickened, about 5-7 minutes. Stir in salt, black pepper, garlic powder, thyme, basil, and half of the Parmesan cheese.
• In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add halved cherry tomatoes and cook for another 5 minutes until they soften and blister. Stir in the spinach until wilted. Remove from heat.
• Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked polenta, sautéed vegetables, and remaining Parmesan cheese. If using, fold in crumbled feta cheese.
• Grease a 9x9 inch baking dish with olive oil. Pour the polenta and vegetable mixture into the dish, spreading evenly.
• Bake in the preheated oven for 25-30 minutes, or until the top is golden and slightly crispy. Broil for an additional 2-3 minutes for a crispier top.
• Let it cool for a few minutes after baking. Garnish with fresh basil leaves before slicing into squares. Serve warm as a main dish or a delicious side.