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Field Greens With Polenta, Saga Blue, And Toasted Walnuts

Field Greens With Polenta, Saga Blue, and Toasted Walnuts recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 174.8
Dietary: Gluten-free, Vegetarian
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
  • 1 1/2 cups Water
  • 1/3 cups Walnuts
  • 1/2 cups Yellow cornmeal
  • 1 teaspoons Butter, melted
  • 3/4 Oz-wheel Baby Blue Saga
  • 1/2 cups Olive oil
Directions
  1. 1
    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.
  2. 2
    Several hours or day before serving, prepare polenta: Oil an 8-inch-square baking pan.
  3. 3
    In 2-quart saucepan, com- bine water and cornmeal.
  4. 4
    Heat to boiling over medium heat, stirring constantly.
  5. 5
    Reduce heat to low, cover and cook 5 minutes, stirring occasionally.
  6. 6
    Cut and remove a 1/4-inch wedge of cheese from the piece; coarsely chop the wedge including rind.
  7. 7
    Wrap and refrigerate remaining cheese for use in step 7.
  8. 8
    In a cup, beat egg until frothy; beat in milk.
  9. 9
    Add chopped cheese, egg mixture, 1/2 t salt, and the pepper to the warm cornmeal mixture.
  10. 10
    Cook, stiffing constantly, over medium heat until mixture bubbles.
  11. 11
    Pour into oiled pan.
  12. 12
    Set aside on wire rack 10 to 15 minutes to
  13. 13
    cool to room temperature;
  14. 14
    cover tightly and
  15. 15
    refrigerate until ready to
  16. 16
    prepare salad.
  17. 17
    To prepare salad, heat oven to 400'F.
  18. 18
    Place nuts in a small baking pan and toast in oven 5 to 7 minutes or until edges start to brown.
  19. 19
    Meanwhile, lightly oil a baking sheet.
  20. 20
    Cut polenta into 16 squares and place 1 inch apart on oiled baking sheet.
  21. 21
    Brush tops with melted butter.
  22. 22
    When walnuts have toasted, reset oven to broil; broil polenta squares 3 to 5 minutes or until tops are lightly browned.
  23. 23
    prepare dressing, in blender or small food processor,
  24. 24
    combine oil, lemon juice, 2 T of the toasted walnuts (select the smaller pieces), the sugar, and remaining 1/2 t salt.
  25. 25
    Process until smooth.
  26. 26
    To serve, divide salad greens among salad plates.
  27. 27
    Slice remaining cheese into 16 equal-size wedges.
  28. 28
    Arrange 2 squares polenta alternated with 2 wedges cheese on top of greens.
  29. 29
    Divide remaining walnuts onto salads.
  30. 30
    Serve immediately with dressing.
  31. 31
    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.

Keywords: baby, baking, blending, blue, boiling, broiling, butter, cornmeal, field, greens, mediterranean, melted, oil, olive, ozwheel, polenta, saga, salad, teaspoon, title
Read it online: https://www.chefs-mate.com/recipe/field-greens-with-polenta-saga-blue-and-toasted-walnuts/