Pantry Dinner Salad With Polenta Croutons Recipes

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EASY POLENTA CROUTONS



Easy Polenta Croutons image

These easy polenta croutons are gluten-free and delicious topped on your favorite salad or bowl of tomato soup! They take just a few minutes of preparation and then are baked in the oven until crispy.

Provided by Megan

Time 55m

Number Of Ingredients 5

16 oz precooked tubed polenta (cut into 1/2 inch cubes)
1 tbsp olive oil
1/8 tsp salt
1/8 tsp ground black pepper
1/4 tsp dried thyme

Steps:

  • Preheat oven to 425F. Line a baking sheet with parchment paper.
  • In a bowl, toss cubed polenta, olive oil, salt, pepper and dried thyme until completely covered.
  • Place polenta onto the baking sheet in a single layer. Bake at 425 for 45-50 minutes, flipping half way through, or until polenta cubes are browned on both sides. Start checking at the 30 minute mark.

Nutrition Facts : Calories 98 kcal, Carbohydrate 14 g, Protein 1 g, Fat 3 g, Sodium 75 mg, ServingSize 1 serving

ITALIAN CAESAR SALAD WITH POLENTA CROUTONS



Italian Caesar Salad with Polenta Croutons image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 17

3 garlic cloves
4 anchovy fillets, chopped
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup olive oil
Salt and freshly ground black pepper
1 teaspoon olive oil
2 cups Basic Polenta, recipe follows
Vegetable oil, for deep frying
3 small heads (or2 large heads) romaine lettuce, halved lengthwise
1/2 cup drained oil-packed sun-dried tomatoes, cut into thin strips
1/2 cup pine nuts, toasted
1 1/2 ounces shaved Parmesan
3 cups water
1 teaspoon salt
1 cup yellow cornmeal
2 tablespoons unsalted butter

Steps:

  • To 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 the croutons: Spread the olive oil over a small baking sheet. Transfer the hot polenta to the baking sheet, spreading evenly to form an 8 by 5 by 3/4-inch-thick rectangle. Cover and refrigerate until cold and firm, about 2 hours.
  • 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.)
  • To make the salad: Prepare the barbecue for high heat. 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.
  • 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.

ITALIAN CAESAR SALAD WITH POLENTA CROUTONS



Italian Caesar Salad With Polenta Croutons image

Recipe courtesy Giada De Laurentis from Everyday Italian Show and the Episode: Italian Salads. We used this recipe for a Dr's meeting here and it was liked by all! I had printed copies of the recipe ready for those who wanted them. We used walnuts instead of the pignoli's (personal preference). There is a 2 hour cooling time or if wanted you can prepare the croutons and salad dressing the day before. Then it assembles easily and quickly! We used the polenta croutons in a salad of mixed greens and they were awesome! The Cubans make their polenta or harina de maiz with garlic and the chef snuck some in when preparing the croutons, turned out great!

Provided by Manami

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 18

3 garlic cloves
4 anchovy fillets, chopped
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup olive oil
salt, to taste
fresh ground black pepper, to taste
1 teaspoon olive oil
vegetable oil (for deep frying)
2 cups basic polenta
3 cups water
1 teaspoon salt
1 cup yellow cornmeal
2 tablespoons unsalted butter or 2 tablespoons unsalted margarine
3 small head romaine lettuce, halved lengthwise (or 2 large heads)
1/2 cup drained sun-dried tomato packed in oil, cut into thin strips
1/2 cup pine nuts, toasted (we used walnuts)
1 1/2 ounces shaved parmesan cheese

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.

Nutrition Facts : Calories 917.3, Fat 55.6, SaturatedFat 11.2, Cholesterol 28, Sodium 1044.6, Carbohydrate 94, Fiber 18.2, Sugar 7.4, Protein 21.9

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