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Polenta, Tomato, & Hazelnut Salad

Use up leftover polenta for a tasty salad. Ready in 20 minutes, this healthy dish will make polenta a staple in your pantry.

Polenta, Tomato, & Hazelnut Salad

Use up last night’s leftover creamy polenta for a simple salad for lunch or dinner today. Ready in 20 minutes, this healthy dish will make polenta a staple in your pantry.

Serves 4

Vincotto Dressing

3 tbsp olive oil

1 tbsp vincotto

1 tbsp lemon juice

1 tsp Dijon mustard

Salad

leftover polenta

1 cup parmesan, finely grated

1 punnet cherry tomatoes

2 tbsp olive oil

2 cups baby-spinach leaves

1 head baby fennel, thinly sliced

2 heads red witlof

2 cups watercress

1 cup roasted hazelnuts,

chopped

1 For polenta, place 2 cups milk and 2 cups stock into a large saucepan; bring to the boil. Whisk in polenta; stir for 3 minutes. Stir in mascarpone and season with sea salt and freshly ground black pepper.

2 Pour half the mixture into an 18 x 25cm tin, cover, and refrigerate overnight.

 

Preheat oven to 220°C.

Whisk oil, vincotto, lemon juice, and mustard in a bowl to combine.

Remove polenta from tin and slice into wedges. Roll wedges in parmesan and place on a lightly oiled baking tray with tomatoes. Drizzle with oil and season with sea salt and freshly ground black pepper. Bake for 15-20 minutes.

Add spinach, fennel, witlof, and watercress in a bowl, drizzle with dressing, and toss to combine. Place on a platter and layer with polenta and tomatoes. Sprinkle with hazelnuts to serve.

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