Tuesday, October 31, 2017

Kale and Mixed Greens Salad with Polenta Croutons

I found this recipe in one of Valerie Bertinelli's cookbooks and modified it a bit.  I used a seasoned flour coating not the Polenta for frying but you can save a step and fry up as is.  Use any left over Polenta Croutons for some serious snackin'.

Kale and Mixed Greens Salad with Polenta Croutons


I used yellow corn meal and cooked according to box.

4            cups water
1            cup corn meal
1            teaspoon salt
              I added a tablespoon vegan butter

Pkg. instructions:  Bring 3 cups water to a boil.  Combine remaining 1 cup water, corn meal and salt.  Stirring constantly.  Cook until thickened, stirring frequently.
Add vegan butter towards end of cooking.

Once cooled, pour into small square baking dish and let firm in refrigerator.

Once Polenta is set, cut into squares.  Dust in seasoned flour (salt, pepper, garlic powder and pinch of cayenne).  Fry in non stick pan.


1            teaspoon Dijon mustard
2            tablespoons balsamic vinegar
1/4         cup extra-virgin olive oil

10        cups mixed baby greens (we did kale and mixed greens)
            toasted walnuts
            dried cranberries
            thinly sliced red onion
            salt and pepper
            polenta croutons

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