Quick & Easy

Crispy polenta, capsicum and walnut salad

crispy polenta, capsicum and walnut salad


walnut dressing


1.Oil 20cm x 30cm (8-inch x 12-inch) slice pan.
2.Bring the water to the boil in medium saucepan. Gradually stir in polenta, reduce heat. Simmer, stirring, about 10 minutes or until polenta thickens. Stir in cheeses, spread polenta into pan. Refrigerate 1 hour or until firm.
3.Meanwhile, make walnut dressing. Place ingredients in-screw-top jar, shake well.
4.Turn polenta onto board, cut into quarters then cut into 1cm (½-inch) cubes. Heat oil in large frying pan, cook polenta until browned lightly.
5.Place polenta in large bowl with remaining ingredients and dressing, toss gently to combine.

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