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

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GREENS WITH POLENTA CROUTONS



Greens with Polenta Croutons image

Provided by Valerie Bertinelli

Categories     side-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 14

Olive oil, for greasing the pan
Kosher salt
1 cup instant polenta
1 tablespoon unsalted butter
1/2 cup grated cheese, such as Parmigiano-Reggiano
1 tablespoon fresh rosemary, chopped
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
10 cups (5 ounces) mixed baby greens
1/2 cup cherry tomatoes, halved
2 tablespoons dried cranberries or currants
1/3 cup crumbled Roquefort cheese

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



Verdure di Primio Maggio con Polenta (Mixed Greens of the First of May with Polenta image

Categories     Spring

Yield 4 servings

Number Of Ingredients 12

Omit
2 tablespoons of the EVOO (you'll still need 3 tablespoons)
Chicken
Tomatoes
Parsley
Swap
20 chopped good-quality pitted green Sicilian olives (in bulk tubs near the deli) for the black olives
Add
3 to 4 cups or baby spinach leaves, trimmed and coarsely chopped
3 to 4 cups fresh dandelion greens, trimmed and chopped (1 bunch)
1/4 to 3/8 teaspoon freshly grated or ground nutmeg
Zest and juice of 1/2 lemon

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.

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