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Recipe in: Salads

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.

Polenta Salad Ingredients:


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.  


               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: