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Polenta with Vegetable Salad

Polenta with Vegetable Salad

  • Makes: 8 to 10 servings  
  • Preparation Time: 10 minutes for polenta, 15 minutes for salad 
  • Cooking Time: 15 minutes 

Ingredients

Polenta:

2 tbsp30 mL Vegetable or Canola Oil

1/21/2 onion, finely chopped

1 can354 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

1 cup250 mL water, chicken or vegetable stock

1/2 tsp2 mL salt

1/4 tsp1 mL pepper

3/4 cup175 mL coarse cornmeal

1/3 cup75 mL grated Parmesan or Romano cheese

1/2 tsp2 mL dried oregano

2 tbsp2 mL olive oil

Salad:

1 1/2 cups375 mL diced partially peeled cucumber

1 1/2 cups375 mL halved cherry tomatoes

1/4 cup50 mL sliced black olives

1/2 cup125 mL crumbled feta cheese

2 green onions (optional), chopped

2 tsp10 mL lemon juice

1 tbsp15 mL olive oil

Fresh mint or basil leaves (optional)

Directions

  1 For the polenta, in a deep saucepan cook onion in oil over medium heat for 2 minutes. Add evaporated milk, water, salt and pepper. Bring to a boil.

  2 Gradually whisk in cornmeal while stirring (use a long handled spoon as mixture might splatter). Reduce heat to low and cook, stirring, until very thick, about 6 minutes.

  3 Remove from heat and stir in cheese and oregano. Pour polenta into a lightly greased 9-inch (23 cm) cake pan. Smooth surface.

  4 Refrigerate several hours or overnight, until firm.

  5 To serve, cut polenta into 8 to 10 wedges. Place wedges on a parchment-lined baking sheet. Brush with 2 tbsp (30 mL) olive oil. Bake in a preheated 425ºF (210ºC) oven for 8 to 10 minutes until very hot and slightly crisp.

  6 Meanwhile, in a bowl, combine cucumber, tomatoes, olives, feta, onions and lemon juice. Season with salt and pepper.

  7 To serve, place polenta wedges on serving plates. Top with salad and drizzle with olive oil. Garnish with fresh mint or basil leaves.

Tip(s)

Polenta can be covered (after cooling) and refrigerated one day ahead.


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