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Polenta Crouton and Tomato Salad. Balsamic Vinaigrette
Course:
Salad
Cuisine:
Mediterranean Inspired
Keyword:
balsamic, croutons, polenta, salad
Servings:
4
people
Author:
Steve Paris
The sweet and juicy cherry tomatoes perfectly complement the polenta croutons with their crunchy exterior and creamy centre. A balsamic vinaigrette brings a touch of acidity to draw everything together.
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Ingredients
Polenta croutons
1
cup
polenta
medium grind
5
cups
water
1
cup
parmesan cheese
finely grated
30
g
butter
1
Tbsp
extra virgin olive oil
1
tsp
salt
1/2
cup
parsley
finely diced
Balsamic vinaigrette
1/2
cup
extra virgin olive oil
1/4
cup
balsamic vinegar
1
Tbsp
honey
1
tsp
dijon mustard
2
cloves
garlic
crushed
2
shallots
very finely diced
1/2
tsp
dried thyme
1/2
tsp
salt
1
tsp
pepper
Other ingredients
Cherry tomatoes
Miniature brassica
or some sort of sprouts like radish sprouts
Instructions
Polenta croutons
Combine the water and cornmeal in a large bowl and allow to soak overnight.
Transfer the polenta and water to a saucepan and bring to a boil, stirring frequently.
Reduce to a medium-low heat and continue cooking for 30 minutes. Stir frequently. Use a spatula to scrap the sides and bottom of the saucepan.
Remove from the heat and whisk in the salt, olive oil, butter, parmesan, and herbs.
Spread out evenly into a flat low sided tray, cover with plastic wrap, and refrigerate for a few hours, until well set.
Turn the polenta out on to a cutting board, being careful to keep it intact.
Cut the polenta into small squares. 10 mm square will work well.
Heat oil in a skillet and fry the polenta croutons until starting to brown. Turn until golden on all sides.
Drain on paper towels.
Balsamic vinaigrette
Put all the ingredients in a jar.
Put the lid on the jar and shake vigorously until well combined.
Keep in the refrigerator until required, and give a good shake before using.
Assembly
Halve the cherry tomatoes
Toss together the polenta croutons, cherry tomatoes, and baby leaves of choice.
Drizzle over some balsamic vinaigrette.
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