Salads Recipes - Rich Polenta Salad Recipe

  
 

Salads Recipes - Rich Polenta Salad Recipe

Ingredients

Serve 4

  • 600 ml/1 pint water

  • 150 g/5 oz quick-cooking polenta flour

  • 25 g/1 oz butter

  • 250 g/8 oz goats' cheese, rinded and thinly sliced or crumbled

  • 1 small radicchio head, separated into leaves

  • 125 g/4 oz rocket

  • 3 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • salt and pepper

Method:

  1. Heat the measured water to a gentle simmer, pour in the polenta and beat well for 1-2 minutes until it is a smooth paste.

  2. Turn the heat down and continue to cook the polenta for 6-8 minutes, until it thickens, stirring constantly so that it does not catch on the bottom of the pan or form a skin on the top.

  3. When the polenta is thick and cooked, add the butter, season with salt and pepper, and mix well. Turn it on to a chopping board and spread to 1.5 cm/3/4 inch thick and allow to set for 5 minutes.

  4. Arrange the goats' cheese on the polenta, then cut the polenta into bars or wedges. Place the polenta under a preheated grill and cook until the cheese has melted and starts to bubble.

  5. Put the radicchio leaves and the rocket into a bowl. Add the oil and vinegar and season with salt and pepper, then toss the leaves until coated.

  6. Arrange the salad leaves on individual plates, place the polenta bars on top, and serve.