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Greens with Polenta Croutons

Greens with Polenta Croutons
PREP TIME
20 min
COOK TIME
1h 10 min
YIELDS
6 servings

Adapted from “One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond” by Valerie Bertinelli © Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

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Ingredients

Polenta

Olive oil, for greasing the pan
Kosher salt
1
cup instant polenta
1
Tbsp unsalted butter
½
cup grated cheese, such as Parmigiano-Reggiano
1
Tbsp fresh rosemary, chopped

Greens

2
Tbsp balsamic vinegar
1
tsp Dijon mustard
Kosher salt and freshly ground black pepper
¼
cup extra-virgin olive oil
10
cups (5 oz) mixed baby greens
½
cup cherry tomatoes, halved
2
Tbsp dried cranberries or currants
cup crumbled Roquefort cheese
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Directions

Step 1

Coat a 9- by 13-inch baking dish with a thin coat of olive oil.

Step 2

Combine 4 cups water and 2 teaspoons salt in a medium saucepan 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, 5 to 8 minutes. Turn off the heat and stir in the butter, cheese and rosemary. Pour the polenta into the prepared dish and cool completely until firm.

Step 3

Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a nonstick silicone liner.

Step 4

Unmold the polenta, cut into 1-inch squares and place on the prepared baking sheet. Bake until crisp and golden, about 1 hour.

Step 5

Meanwhile, whisk together the vinegar and Dijon in a small bowl along with some salt and pepper. Add the oil in a thin stream, whisking constantly. Toss the greens with the dressing in a large salad bowl. Add the tomatoes, cranberries, and Roquefort and toss again. Arrange the salad on a large serving platter or individual plates. Top with half the croutons and serve immediately. Reserve the remaining croutons for another use in an airtight container in the refrigerator for up to two days.

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