- 1
- 90 mins
Ingredients
- 1/2 recipe Polenta (cooled and firm)
- 1 teaspoon Dijon mustard
- 2 tablespoons balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 10 cups mixed baby greens (5 oz)
- 1/2 cup cherry tomatoes (halved)
- 2 tablespoons dried cranberries or currants
- 1/2 cup crumbled Roquefort cheese
- Kosher salt & freshly ground black pepper (to taste)
- 2 teaspoons kosher salt
- 1 cup instant polenta
- 1 tablespoon unsalted butter
- 1/2 cup grated cheese (such as Parmigiano-Reggiano)
- 1 tablespoon chopped fresh oregano or rosemary (leaves only)
Preparation
Step 1
For the Salad: preheat the oven to 400˚F.
Line a baking sheet with parchment paper. Unmold the polenta and cut into 12 to 16 equal rectangles. Bake until crisp and golden, about 1 hour.
In a small bowl, add the mustard and vinegar and whisk to combine. Add the oil in a thin stream, whisking constantly.
In a large salad bowl, add the greens and dressing and toss to evenly coat. Add the tomatoes, cranberries, and cheese, and toss again. Season to taste with salt and pepper. Divide the salad equally among 6 plates and arrange 4 croutons on top of each. Serve immediately.
For the Polenta: coat an 8inch x 8inch baking dish with a thin coat of olive oil.
In a medium saucepan, add 4 cups water and the salt and bring to a boil over high heat. Slowly add the polenta, whisking constantly. Reduce the heat to low, bringing the polenta to a simmer, and cook, stirring occasionally, until thick, about 15 minutes. Turn off the heat and stir in the butter, cheese, and herbs. Cool by pouring the polenta into the prepared dish and cool completely until firm.
Helpful Tip: serve polenta croutons with a side of blue cheese dressing for a delicious snack or appetizer!