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.
Directions for: Greens with Polenta Croutons
Ingredients
PolentaOlive oil, for greasing the pan
Kosher salt
1 cup instant polenta
1 Tbsp unsalted butter
cup grated cheese, such as Parmigiano-Reggiano
1 Tbsp fresh rosemary, chopped
Greens2 Tbsp balsamic vinegar
1 tsp Dijon mustard
Kosher salt and freshly ground black pepper
cup extra-virgin olive oil
10 cups (5 oz) mixed baby greens
cup cherry tomatoes, halved
2 Tbsp dried cranberries or currants
cup crumbled Roquefort cheese
Directions
Polenta1. Coat a 9- by 13-inch baking dish with a thin coat of olive oil.
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.
3. Preheat the oven to 400F. Line a baking sheet with parchment paper or a nonstick silicone liner.
4. Unmold the polenta, cut into 1-inch squares and place on the prepared baking sheet. Bake until crisp and golden, about 1 hour.
Greens1. 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.
See more: Salad, Appetizer, Cheese, Herbs, Side, Tomatoes, Vegetables