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Salads Recipes -
Rich Polenta Salad
Recipe
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Salads Recipes
-
Rich Polenta Salad
Recipe
Ingredients
Serve
4
-
600 ml/1 pint water
-
150 g/5 oz
quick-cooking polenta
flour
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25 g/1 oz
butter
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250 g/8 oz
goats' cheese, rinded and thinly sliced or
crumbled
-
1
small radicchio head, separated into leaves
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125 g/4 oz
rocket
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3
tablespoons olive oil
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1
tablespoon balsamic vinegar
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salt and pepper
Method:
-
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.
-
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.
-
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.
-
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.
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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.
-
Arrange the salad leaves on individual
plates, place the polenta bars on top, and
serve.
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