Sunday, 2 November 2014

Recipe | Fried Polenta Garden Salad

1 cup cornmeal/polenta
160ml milk
2 cups water
olive oil
mixed salad leaves 
cherry tomatoes, halved
kalamata olives

1tbsp aioli 
1tbsp natural unsweetened yoghurt
1tsp seeded mustard
juice of 1 lemon

Heat the milk and water over a medium heat in large sauce pan with a generous pinch of salt. Pour the polenta in a constant stream whilst stirring with a whisk. Continue to whisk the polenta for about 10-15 minutes until cooked and is a thick porridge like consistency. 

In a prepared tray, I used a cake tin for lack of anything else, pour in polenta and chill, covered, until set. 

Once set, remove polenta from pan (it should just ease out) and cut into bite-sized cubes. 

Heat olive oil, about a tablespoon, over a medium to high heat in a frypan. Place polenta cubes in the frypan leaving enough space between for your to turn them over. Turn and cook all sides of the cube until crispy like a chip. Once cooked, place km some paper towel to drain some of the oil off them. 

I didn't cook all of mine at once because they're very filling so I left them in the fridge and cooked them later. 

In a jar, shake all of the dressing ingredients together. Pour over tossed salad leaves, tomatoes, cucumber, olives and fried polenta bites. Season with some salt, pepper and more olive oil. 

This is just a super simple use of delicious fried polenta but there are many more. I'm working a nice recipe for cheese based sauce but I'll let you know if I ever get there. 

Erin xx

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