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1
MAKE THE POLENTA: (Make First).
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Bring 3 cups of water to a boil in a heavy large saucepan.
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Add salt.
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Gradually whisk in the cornmeal.
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Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 12 to 15 minutes.
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Turn off the heat.
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Add the butter, and stir until melted.
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Lightly oil a half sheet pan.
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Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick.
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10
Refrigerate until cold and firm, about 2 hours.
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11
MAKE THE DRESSING:.
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Finely chop the garlic and anchovies in a food processor.
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Blend in the lemon juice and mustard.
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With the machine running, gradually blend in the oil.
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Season the dressing, to taste, with salt and pepper.
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TO MAKE CROUTONS:
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Cut the polenta into 3/4-inch cubes.
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Pat the polenta cubes dry with paper towels.
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Add enough vegetable oil to a heavy large frying pan to come 1-inch up the sides of the pan.
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Heat the oil over high heat.
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Working in batches of 10, carefully add the polenta cubes to the oil 1 at a time and fry until golden brown, stirring to keep the cubes separate, about 2 minutes.
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Using a slotted spoon, transfer the polenta croutons to a paper towel-lined plate to drain any excess oil.
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(The dressing and polenta croutons can be prepared 1 day ahead up to this point.
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Cover the dressing and polenta croutons separately and refrigerate.
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Rewarm the polenta croutons on a baking sheet in a 350 degrees F oven before serving.)
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26
MAKE THE SALAD:.
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Prepare the barbecue for high heat or grill pan.
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Grill the lettuce until lightly charred, about 2 minutes per side.
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Cut the lettuce into bite-size pieces.
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On a serving platter, mound the grilled chopped lettuce.
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31
Decoratively scatter the sun-dried tomatoes and pine nuts.
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Drizzle with enough dressing to evenly coat.
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Sprinkle Parmesan and scatter the warm polenta croutons over and serve immediately.
