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This Mediterranean salad features Water 1/3 c Walnuts, Yellow cornmeal 1 teaspoon Butter, melted, Oz-wheel Baby Blue Saga 1/2 c Olive oil. It delivers smooth, comforting richness. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Field Greens With Polenta, Saga Blue, And Toasted Walnuts
Description
This Mediterranean salad features Water 1/3 c Walnuts, Yellow cornmeal 1 teaspoon Butter, melted, Oz-wheel Baby Blue Saga 1/2 c Olive oil. It delivers smooth, comforting richness. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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cheese 1/4 c Lemon juice 1 Large egg 1 ts Sugar 1/4 c Milk 1 1/2 qt Mesclun with nasturtiums 1 ts Salt -and pansies or mixed salad 1/4 ts Cracked black pepper -greens, chilled until crisp 1.
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Several hours or day before serving, prepare polenta: Oil an 8-inch-square baking pan.
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In 2-quart saucepan, com- bine water and cornmeal.
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Heat to boiling over medium heat, stirring constantly.
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Reduce heat to low, cover and cook 5 minutes, stirring occasionally.
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Cut and remove a 1/4-inch wedge of cheese from the piece; coarsely chop the wedge including rind.
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Wrap and refrigerate remaining cheese for use in step 7.
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In a cup, beat egg until frothy; beat in milk.
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Add chopped cheese, egg mixture, 1/2 t salt, and the pepper to the warm cornmeal mixture.
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Cook, stiffing constantly, over medium heat until mixture bubbles.
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Pour into oiled pan.
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Set aside on wire rack 10 to 15 minutes to
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cool to room temperature;
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cover tightly and
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refrigerate until ready to
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prepare salad.
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To prepare salad, heat oven to 400'F.
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Place nuts in a small baking pan and toast in oven 5 to 7 minutes or until edges start to brown.
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Meanwhile, lightly oil a baking sheet.
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Cut polenta into 16 squares and place 1 inch apart on oiled baking sheet.
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Brush tops with melted butter.
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When walnuts have toasted, reset oven to broil; broil polenta squares 3 to 5 minutes or until tops are lightly browned.
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prepare dressing, in blender or small food processor,
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combine oil, lemon juice, 2 T of the toasted walnuts (select the smaller pieces), the sugar, and remaining 1/2 t salt.
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Process until smooth.
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To serve, divide salad greens among salad plates.
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Slice remaining cheese into 16 equal-size wedges.
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Arrange 2 squares polenta alternated with 2 wedges cheese on top of greens.
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Divide remaining walnuts onto salads.
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Serve immediately with dressing.
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Country Living/May/93 Scanned & fixed by DP & GG
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 174.8kcal
- % Daily Value *
- Total Fat 6.5g10%
- Saturated Fat 3.6g18%
- Cholesterol 13.1mg5%
- Sodium 275.4mg12%
- Total Carbohydrate 22.9g8%
- Dietary Fiber 2.2g9%
- Sugars 0.7g
- Protein 6.4g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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