April 6, 2016

Pantry Purge: Basil Polenta with Feta and Pine Nuts

Spring Pantry Purge | The Naptime Chef

Spring has sprung and I am still chugging away at cleaning out the pantry. It is has been slow going, yet effective. My shelves are less crowded and I’ve definitely saved money drawing on the dry goods instead of purchasing more. My friend Phoebe has been up to the same thing, cleaning out the pantry in light of a recent move, and today I am joining her in her Spring Pantry Purge (#springpantrypurge). A bunch of use are showing what we are making from our pantry wares in order to inspire others and encourage the spring cleaning mood!

I’ve already worked my way through a lot of wheatberries, couscous, and similar. But I have lots of polenta and rices left! I decided to let my children select what we would use and they both selected polenta. It has become a recent favorite of theirs. To flavor it up a bit I added basil and Parmesan, then a little feta and toasted pine nuts. It was simple side dish made from staples I had on hand. It was a big hit with the whole family, even along with the salad made from vegetables and dressing that were in the fridge. All in all it was an awesome meal that was a cinch to pull together.

Here are more amazing recipes from the Spring Pantry Purge!

Feast + West | Honey Chipotle Roasted Chickpeas

Clean Food Dirty City | Lentil Rice Bowl with Shaved Cauliflower Salad

Crepes of Wrath | Garlic Noodles

Appeasing a Food Geek | Wine Wednesday + a Kale and Tomato Galette

Feed Me Phoebe | Maple Pecan Gluten-Free Banana Bread

Domesticate ME! | Chicken and Wheat Berry Salad with Shaved Brussels Sprouts and Arugula

Arthur Street Kitchen | Kale Kimchi

Pamela Salzman | Drunken Beans

The Mom 100 | Banana Bread with Chocolate and Crystallized Ginger

Snixy Kitchen | Kale Salad with Toasted Nuts, Seeds, & Buckwheat

Loves Food, Loves to Eat | Warm Lentil Salad with Butter-Crumbed Eggs

The Speckled Palate | Curried Veggie Rice Bowls

the pig & quill | Roasted Fig + Potato Salad with Asparagus + Goat Cheese

Feed Me Phoebe | Gluten-Free Maple Pecan Banana Bread

Basil Polenta with Feta and Pine Nuts
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  • 6 cups water
  • 2 cups polenta
  • 2 teaspoons dried basil
  • 1 cup grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • 1 cup crumbled feta cheese
  • ½ cup toasted pine nuts


  1. Bring the water to a boil and carefully stir in the polenta. Once it begins to thicken, stir in the basil and Parmesan, and butter. Continue to stir for 10 minutes, or until the polenta is softened. Serve on plates and scatter feta and pine nuts on top of each one.