Polenta Croutons

We had this salad last night with oven roasted chicken breasts (bone in, skin on). I rubbed the chicken with olive oil and a combo of onion powder, garlic powder, salt and pepper. They say the chicken has more flavor and is more moist with the bone in and skin on. I have to agree. I'm thinking I will do this more often!

Monday - Book club so Mark is on his own

Tuesday - Mark is meeting Rob for dinner so I am on my own

 

 

Greens with Polenta Croutons

For the Salad

• 1/2 recipe Polenta (cooled and firm)
• 1 teaspoon Dijon mustard
• 2 tablespoons balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 10 cups mixed baby greens (5 oz)
• 1/2 cup cherry tomatoes (halved)
• 2 tablespoons dried cranberries or currants
• 1/2 cup crumbled Roquefort cheese
• Kosher salt & freshly ground black pepper (to taste)

For the Polenta

• 2 teaspoons kosher salt
• 1 cup instant polenta
• 1 tablespoon unsalted butter
• 1/2 cup grated cheese (such as Parmigiano-Reggiano)
• 1 tablespoon chopped fresh oregano or rosemary (leaves only)

 

• For the Salad: preheat the oven to 400˚F.
• Line a baking sheet with parchment paper. Unmold the polenta and cut into 12 to 16 equal rectangles. Bake until crisp and golden, about 1 hour.
• In a small bowl, add the mustard and vinegar and whisk to combine. Add the oil in a thin stream, whisking constantly.
• In a large salad bowl, add the greens and dressing and toss to evenly coat. Add the tomatoes, cranberries, and cheese, and toss again. Season to taste with salt and pepper. Divide the salad equally among 6 plates and arrange 4 croutons on top of each. Serve immediately.
• For the Polenta: coat an 8inch x 8inch baking dish with a thin coat of olive oil.
• In a medium saucepan, add 4 cups water and the salt 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, about 15 minutes. Turn off the heat and stir in the butter, cheese, and herbs. Cool by pouring the polenta into the prepared dish and cool completely until firm.