Recipe

Crispy polenta, tomato and rocket salad

Packed full of cripsy golden polenta cubes, fresh tomato, creamy goat's cheese and fresh mixed greens, this beautiful salad is brilliant served warm and enjoyed as a light meal for lunch or dinner.

  • 20 mins preparation
  • 20 mins cooking
  • Serves 6
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Ingredients

Polenta
  • 2 1/2 cup water
  • 1 cup milk
  • 20 gram butter
  • 1 cup instant polenta
Crispy polenta, tomato and rocket salad
  • 2 clove garlic, unpeeled
  • vegetable oil, for deep-frying
  • 1/2 cup cornflour
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon balsamic vinegar
  • 250 gram punnet mixed baby tomatoes, halved
  • 1 bunch rocket leaves, trimmed
  • 1/2 bunch basil, leaves picked
  • 1/4 cup toasted pine nuts
  • 120 gram goat's cheese

Method

Crispy polenta, tomato and rocket salad
  • 1
    Preheat oven to 180°C (160°C fan-forced). Line a 20cm square pan with baking paper.
  • 2
    In a medium saucepan, combine water, milk and butter. Bring to almost boiling point. Gradually add polenta in a thin, steady stream, whisking constantly to combine. Cook 3-4 minutes, stirring, until thick and smooth, adding extra water as required. Season to taste. Pour hot polenta into pan; smooth surface. Chill 1 hour until firm.
  • 3
    Meanwhile, wrap garlic in foil. Bake 15-20 minutes, until tender.
  • 4
    Heat vegetable oil in a large saucepan (oil is ready when a cube of bread sizzles as soon as it's added). Cut polenta into 3cm squares, about 1cm thick. Dust in cornflour. Deep-fry in 2 batches, 2-3 minutes each, until crisp and golden. Drain on paper towel.
  • 5
    Squeeze garlic from skins into a small jug; mash with a fork. Add olive oil and vinegar, whisking to combine. Season to taste.
  • 6
    In a large bowl, combine polenta, tomatoes, rocket and basil. Drizzle with dressing; toss gently. Scatter with nuts. Crumble cheese over, to serve.

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