Pantry Dinner Salad With Polenta Croutons Recipes

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.

Steps:

• Cut cold polenta into 1/2-inch squares. Saute in a nonstick skillet with a little butter over medium heat, turning occasionally, until crisp and golden brown.

Steps:

• MAKE THE POLENTA: (Make First).
• Bring 3 cups of water to a boil in a heavy large saucepan.
• Add salt.
• Gradually whisk in the cornmeal.
• Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 12 to 15 minutes.
• Turn off the heat.
• Add the butter, and stir until melted.
• Lightly oil a half sheet pan.
• Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick.
• Refrigerate until cold and firm, about 2 hours.
• MAKE THE DRESSING:.
• Finely chop the garlic and anchovies in a food processor.
• Blend in the lemon juice and mustard.
• With the machine running, gradually blend in the oil.
• Season the dressing, to taste, with salt and pepper.
• TO MAKE CROUTONS:
• Cut the polenta into 3/4-inch cubes.
• Pat the polenta cubes dry with paper towels.
• Add enough vegetable oil to a heavy large frying pan to come 1-inch up the sides of the pan.
• Heat the oil over high heat.
• Working in batches of 10, carefully add the polenta cubes to the oil 1 at a time and fry until golden brown, stirring to keep the cubes separate, about 2 minutes.
• Using a slotted spoon, transfer the polenta croutons to a paper towel-lined plate to drain any excess oil.
• (The dressing and polenta croutons can be prepared 1 day ahead up to this point.
• Cover the dressing and polenta croutons separately and refrigerate.
• Rewarm the polenta croutons on a baking sheet in a 350 degrees F oven before serving.)
• MAKE THE SALAD:.
• Prepare the barbecue for high heat or grill pan.
• Grill the lettuce until lightly charred, about 2 minutes per side.
• Cut the lettuce into bite-size pieces.
• On a serving platter, mound the grilled chopped lettuce.
• Decoratively scatter the sun-dried tomatoes and pine nuts.
• Drizzle with enough dressing to evenly coat.
• Sprinkle Parmesan and scatter the warm polenta croutons over and serve immediately.

Steps:

• Combine garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a large salad bowl.
• Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
• Mix still-warm pasta into garbanzo bean mixture. Fold queso blanco cheese into salad; add Italian salad dressing and toss to coat. Season to taste with cracked black pepper. Set salad aside until peas thaw and flavors blend, about 5 minutes.