-
1
TO MAKE THE CROUTONS: In a large heavy saucepan heat the olive oil over medium-low heat.
-
2
Add the prosciutto, garlic, and sage and saute, stirring occasionally, until the prosciutto is crisp and the garlic is softened, about 4 minutes.
-
3
Do not let the garlic bum.
-
4
Transfer the mixture to a bowl and set aside.
-
5
WIPE THE INSIDE OF THE PAN with a paper towel and return to the heat.
-
6
Immediately add the chicken stock, water, and salt and bring to a simmer over medium-high heat.
-
7
When the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains have been incorporated and no lumps remain.
-
8
Reduce the heat to low.
-
9
Switch to a wooden paddle and stir every 1 or 2 minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened.
-
10
Add the prosciutto mixture and pepper to taste.
-
11
Add the Parmesan and butter, stirring to mix evenly.
-
12
The mixture will be very thick.
-
13
RINSE AN 8 x 12-INCH PAN with cold water and shake dry.
-
14
Mound the polenta in the pan and, using a rubber spatula repeatedly dipped in very hot water, spread the polenta evenly in the pan until it is just under 1/2 inch thick.
-
15
Cover with a tea towel and allow to rest for 1 hour at room temperature, or up to 24 hours in the refrigerator.
-
16
CUT THE POLENTA into approximately 1-inch squares.
-
17
Heat the canola oil in a heavy skillet.
-
18
In two batches if necessary, fry the croutons, nudging occasionally with a spatula to keep them separate, for 8 to 10 minutes, turning once, or until crispy and golden at the edges.
-
19
With a skimmer, remove the croutons to a paper towel-lined plate and keep warm in a low oven while you fry the rest and prepare the salad.
-
20
TO PREPARE THE SALAD: In a large bowl, mound the baby greens and distribute the blood orange segments over the top.
-
21
Drizzle the olive oil over the salad and toss gently until the leaves are well coated.
-
22
Sprinkle on the salt, pepper to taste, and vinegar and toss again briefly to distribute the vinegar evenly.
-
23
Mound an equal amount of salad on each of 6 or 8 side plates and distribute the warm croutons around the edges of the plates.
-
24
Serve immediately.
