Pantry Dinner Salad With Polenta Croutons Recipes

PANTRY DINNER SALAD WITH POLENTA CROUTONS

Steps:

• Whisk together oil, vinegar, mustard, honey, salt, and pepper in a small bowl (or shake together in a small jar). Set aside.
• Pour polenta into a square or rectangular airtight container and spread into an even layer. Let cool, then cover and chill at least 1 hour and up to 1 week. (The polenta will set into a solid block.)
• Turn out polenta onto a cutting board and cut into 1" cubes. Place Parmesan in a wide shallow bowl and, working in batches, toss cubes in cheese to coat. Using your hands, press cheese against edges of polenta to adhere, then transfer to a plate.
• Heat oil in a nonstick skillet over medium-high. Working in batches as needed, place as many polenta cubes as will fit in an even layer with 1" space between each in skillet. Let fry, undisturbed, until bottoms are crisp and browned, about 4 minutes. Resist the urge to move the cubes before 3 minutes have passed to avoid pulling the Parmesan coating off the polenta. Turn over one at a time, making sure cubes don't stick together, and repeat cooking process with opposite sides of cubes. Transfer to a plate.
• Toss onion, crunchy vegetables, and salt in a large bowl. Add radicchio, salami (if using), olives, and herbs and toss to combine. Drizzle reserved dressing over and toss gently to coat. Add warm croutons and gently toss again.

ITALIAN CAESAR SALAD WITH POLENTA CROUTONS

Steps:

• MAKE THE POLENTA: (Make First).
• Bring 3 cups of water to a boil in a heavy large saucepan.
• Add salt.
• Gradually whisk in the cornmeal.
• Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 12 to 15 minutes.
• Turn off the heat.
• Add the butter, and stir until melted.
• Lightly oil a half sheet pan.
• Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick.
• Refrigerate until cold and firm, about 2 hours.
• MAKE THE DRESSING:.
• Finely chop the garlic and anchovies in a food processor.
• Blend in the lemon juice and mustard.
• With the machine running, gradually blend in the oil.
• Season the dressing, to taste, with salt and pepper.
• TO MAKE CROUTONS:
• Cut the polenta into 3/4-inch cubes.
• Pat the polenta cubes dry with paper towels.
• Add enough vegetable oil to a heavy large frying pan to come 1-inch up the sides of the pan.
• Heat the oil over high heat.
• Working in batches of 10, carefully add the polenta cubes to the oil 1 at a time and fry until golden brown, stirring to keep the cubes separate, about 2 minutes.
• Using a slotted spoon, transfer the polenta croutons to a paper towel-lined plate to drain any excess oil.
• (The dressing and polenta croutons can be prepared 1 day ahead up to this point.
• Cover the dressing and polenta croutons separately and refrigerate.
• Rewarm the polenta croutons on a baking sheet in a 350 degrees F oven before serving.)
• MAKE THE SALAD:.
• Prepare the barbecue for high heat or grill pan.
• Grill the lettuce until lightly charred, about 2 minutes per side.
• Cut the lettuce into bite-size pieces.
• On a serving platter, mound the grilled chopped lettuce.
• Decoratively scatter the sun-dried tomatoes and pine nuts.
• Drizzle with enough dressing to evenly coat.
• Sprinkle Parmesan and scatter the warm polenta croutons over and serve immediately.