You are here

Mixed Greens With Polenta Croutons And Gorgonzola

Natural.Foodie's picture
Ingredients
  Salt 1 1⁄2 Teaspoon
  Instant polenta 1 Cup (16 tbs)
  Radicchio head 1
  Chicory head 1 Small (Curly Endive)
  Romaine lettuce head 1 Small
  Belgian endive 1 Large
  Red wine vinegar 1 Tablespoon
  Olive oil 8 1⁄2 Tablespoon (Preferably Extra Virgin)
  Walnut oil 1 Tablespoon
  Dijon mustard 1⁄2 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Gorgonzola cheese 4 Ounce (At Room Temperature)
Directions

1. In a heavy medium saucepan, bring 2 1/4 cups of water to a boil over high heat. Add 1 teaspoon of the salt and stir in the polenta. Cook, stirring constantly with a wooden spoon, until the polenta thickens. Reduce the heat to a simmer and cook, stirring occasionally, until the polenta pulls away from the sides of the pan when stirred, about 15 minutes. (Note that the cooking time, longer than specified on the box, is needed to produce a tight, relatively dry polenta that will hold together when fried.)
2. Scrape the thickened polenta out of the pan onto a nonreactive baking sheet. Using a lightly oiled wooden or plastic spatula, spread the polenta into an even rectangle about 12 by 6 by 1/4 inch. Let cool to room temperature, then cover and refrigerate until well chilled.
3. Meanwhile, prepare the salad greens. Cut the core from the radicchio and separate the head into individual leaves. Separate the chicory and ro-maine into individual leaves, remove the tough ribs and tear the leaves into bite-size pieces. Separate the Belgian endive into separate leaves. Combine the greens, rinse thoroughly and dry. Wrap the greens in paper towels, place in a plastic bag and refrigerate if not serving at once. (The can be made 1 day ahead to this point.)
4. In a small bowl, whisk together the vinegar, 3 tablespoons of the olive oil, the walnut oil, mustard, remaining 1/2 teaspoon salt and the pepper. Set the dressing aside.
5. Preheat the broiler. Remove the polenta from the refrigerator. Cut the polenta into 6 rectangles 6 by 2 inches each. Heat the remaining 1/3 cup olive oil in a large skillet. Add the polenta and saute over moderately high heat, turning once, until crisp and golden, about 4 minutes. Remove with a slotted spatula and drain on paper towels. (The can be prepared to this point up to 1 hour ahead.)
6. Spread the Gorgonzola over the fried polenta.
7. To assemble the salad, toss the greens with the vinaigrette until coated. Divide among 6 plates.
8. Run the polenta croutons under the broiler, until the cheese melts, about 1 minute. Slice each rectangle crosswise into 6 smaller rectangles or cut into triangles and, while still warm, arrange on top of the salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Endive
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

Rate It

Your rating: None
4.11818
Average: 4.1 (11 votes)