Polenta Crouton Salad Recipe
This polenta crouton salad was my dear friend Carole's idea. Carole is the editor of PhamFatale.com, and someone recently gave her the title of "Literary Swiffer," which I completely approve of. She always comments on the meals I feature on the website. When I posted polenta fries, Carole suggested another version I hadn't considered. She used to eat at a Mexican restaurant in San Francisco that served polenta croutons in their salad and she told me she could have made a meal on the croutons alone!
To make the dish, cubes of polenta are deep-fried until crisp and tossed with mixed alfalfa sprouts, home-grown Sugar Sweet cherry tomatoes, fresh cubed mango and a bit of cheese. Thanks for the inspiration, Carole!
Yields: 6 servings1 (18-ounce) package pre-cooked polenta
1 clove pickled garlic, finely minced
1 cup vegetable oil
3½ cups mixed sprouted greens
1½ cups cherry tomatoes, halved
¾ cup cubed mango
¼ teaspoon black pepper, freshly ground
¼ cup diced sweet cheese (see tips)
½ teaspoon sea salt (or regular salt)
1 tablespoon curly parlsey, finely chopped
¾ cup your favorite vinaigrette
For the polenta:
I used store-bought sundried-tomato and garlic polenta. You can find it at Trader Joe's.
I used Karoun brand sweet cheese. You could replace it with any soft cheese such as mozzarella.
If you're not allergic to gluten, you could sprinkle the polenta croutons with a dusting of all-purpose flour prior to frying them.Published By: on September 23, 2013.