Name: Crispy Polenta, Pepper And Walnut Salad
Yield: 4 servings
Ingredients: 6 ounces polenta; 1 1/2 ounces Parmesan cheese coarsely grated; 2 ounces cheddar cheese coarsely grated; 1 tablespoon olive oil; 3 ounces baby spinach; 1 red pepper large, thinly sliced; 1 red onion small, peeled, thinly sliced; dressing Walnut; 1/4 cup walnut oil; 2 tablespoons white wine vinegar; 1 clove garlic minced; 1/3 cup toasted walnuts coarsely chopped; 1 tablespoon flat leaf parsley leaves fresh, coarsely chopped

Servings: 4 persons

6 ounces polenta
1 1/2 ounces Parmesan cheese coarsely grated
2 ounces cheddar cheese coarsely grated
1 tablespoon olive oil
3 ounces baby spinach
1 red pepper large, thinly sliced
1 red onion small, peeled, thinly sliced
dressing Walnut
1/4 cup walnut oil
2 tablespoons white wine vinegar
1 clove garlic minced
1/3 cup toasted walnuts coarsely chopped
1 tablespoon flat leaf parsley leaves fresh, coarsely chopped

1
Oil a 12x8 inch rimmed baking dish.
2
Bring 4 cups water to a boil. Gradually stir in polenta. Reduce heat and simmer, stirring, for about 10 mins, or until polenta thickens. Stir in cheese until melted. Transfer to prepared pan, smooth surface and chill for 1 hour, or until firm.
3
Turn polenta out onto a cutting board and cut into 1/3 inch cubes. Heat oil in a large frying pan. Cook polenta until browned lightly. Toss with remaining ingredients.
4
Meanwhile, to make the walnut dressing, whisk together all ingredients. Season. Add to salad and toss to combine.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Crispy Polenta, Pepper And Walnut Salad

How did you like this recipe?