Verdure Di Primio Maggio Con Polenta Mixed Greens Of The First Of May With Polenta Recipes

GREENS WITH POLENTA CROUTONS

Steps:

• For the polenta: Coat a 9- by 13-inch baking dish with a thin coat of olive oil.
• Combine 4 cups water and 2 teaspoons salt in a medium saucepan and bring to a boil over high heat. Slowly add the polenta, whisking constantly. Reduce the heat to low, bringing the polenta to a simmer, and cook, stirring occasionally, until thick, 5 to 8 minutes. Turn off the heat and stir in the butter, cheese and rosemary. Pour the polenta into the prepared dish and cool completely until firm.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a nonstick silicone liner.
• Unmold the polenta, cut into 1-inch squares and place on the prepared baking sheet. Bake until crisp and golden, about 1 hour.
• For the salad: Meanwhile, whisk together the vinegar and Dijon in a small bowl along with some salt and pepper. Add the oil in a thin stream, whisking constantly. Toss the greens with the dressing in a large salad bowl. Add the tomatoes, cranberries, and Roquefort and toss again. Arrange the salad on a large serving platter or individual plates. Top with half the croutons and serve immediately. Reserve the remaining croutons for another use in an airtight container in the refrigerator for up to two days.

VERDURE DI PRIMIO MAGGIO CON POLENTA (MIXED GREENS OF THE FIRST OF MAY WITH POLENTA

Steps:

• Prepare the polenta exactly as directed in the master recipe, #228.
• While the polenta cooks, heat a medium skillet over medium heat. Add the EVOO, the garlic, anchovies, and red pepper flakes and "melt" the anchovies into the oil. Add the spinach and the dandelion greens.Turn the greens to coat and wilt them together, season with black pepper and nutmeg, and mix in the olives. Remove the mixture from the heat and stir in the lemon zest and juice. Taste to adjust the seasonings.
• Spoon the polenta into shallow bowls and top with the spring greens.