Polenta Salad
Total time: 25 minutes
The cooking time assumes quick-cooking polenta. This idea came from the recipe for Italian Bread Salad. We so rarely have the type of bread needed for the salad (leftover) I decided to come up with my own version using polenta cubes. I used a combination of Greek and green olives, but any will work. Use your favorites.
Ingredients:
- 1 cup chicken broth, 225gr, 8oz
- 1/4 cup plus 1 1/2 tsp polenta, 50gr, 1.7oz
- oil
- Salad:
- 8 dry-cured, Greek olives, 22gr, .8oz
- 8 green olives, 22gr, .8oz
- 10 cherry tomatoes, 60gr, 2.2oz
- 8 - 10 small mozzarella balls, they're about the size of the tomatoes Keep the rest in the liquid. You could use half of a larger, whole mozzarella, roughly chopped., 112gr, 4oz
- 1 tbs fresh snipped chives
- 2 tbs fresh snipped basil
- 1 tbs Balsamic vinegar, 16gr, .56oz
- 2 tbs plus 1 tsp olive oil, 35gr, 1.2oz
Instructions:
- Polenta:
- Bring stock to boil in a small saucepan.
- Add polenta, whisking constantly - or it will have little volcanic eruptions spewing polenta all over your stove.
- Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly. You may have to switch to a wooden spoon.
- When done remove from heat and pour into a small pan lined with lightly oiled plastic wrap (cling film, saran wrap...). You want the polenta to have a flat surface 1/2 - 3/4 inch (1.5 - 2cm) thick. I use a small, flat skillet with straight (vertical) sides. Smooth the top as flat as you can, cover with plastic wrap and refrigerate. Can be made hours ahead - I usually do it late afternoon/early evening.
- Salad:
- Cut cherry tomatoes, olives and mozzarella balls in half and put into a salad bowl.
- Snip chives and cut large basil leaves in half; leave small ones whole. Add herbs to bowl.
- Whisk together 1 tbs vinegar and 2 tbs oil.
- Add to bowl and stir to combine.
- Cut polenta into 1" (2.5cm) squares or chunks.
- Heat 1 tsp oil in a nonstick skillet. Add polenta and fry until golden on both sides.
- Add polenta to bowl, mix gently and serve.
Note: Polenta can vary between brands and types.
When making polenta for cooling and cooking again, either frying or on the grill, it's important to get it very stiff. It should be hard to stir, and hold any shape you put it it when you are done cooking it - before chilling it. If it isn't stiff enough, sprinkle another 1 - 2 tsp per 1/4 cup on the polenta and stir in, vigorously. When cool it should be very firm.
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Nutrition Information
Recipe serves 2
Entire Recipe / per serving
Calories: 571 / 285.5
Total Carbohydrates: 61 / 30.5
Dietary Fiber: 10 / 5
Total Fat: 27 / 13.5
Saturated Fat: 13 / 6.5
Cholesterol: 87 / 43.5
Protein: 29 / 14.5
Calcium: 618 / 309
Sodium: 1082 / 541
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/