| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- Olive oil, for greasing the pan
- Kosher salt
- 1 cup instant polenta
- 1 tablespoon unsalted butter
- 1/2 cup grated cheese, such as Parmigiano-Reggiano
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 10 cups (5 ounces) mixed baby greens
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons dried cranberries or currants
- 1/3 cup crumbled Roquefort cheese
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 305 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 9 g |
| Cholesterol | 21 mg |
| Sodium | 247 mg |
Reviews
These croutons are so delicious and easy to make My daughter requests them all the time
So awesome! I love the polenta croutons and will be making them again!
Dressing is simple and good.
Croutons are great when eaten right away, but get soft by the end of the day (minus 1 star).
I cut down on the rosemary and added some cracked black pepper.
Croutons are great when eaten right away, but get soft by the end of the day (minus 1 star).
I cut down on the rosemary and added some cracked black pepper.
Delicious!!!
I’m sure this is delicious but I haven’t made it yet. I want to know if you can substitute grits for polenta.
Just made this salad dressing and it’s my new favorite! Simple and Delicious!