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.
Baked Polenta, Tomato and Hazelnut Salad with Vincotto Dressing Recipe
Serves 4
Polenta (you can use leftover already prepared 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
Vincotto Dressing
3 tbsp olive oil
1 tbsp vincotto
1 tbsp lemon juice
1 tsp Dijon mustard
Method:
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. Pour half the mixture into an 18 x 25cm tin, cover, and refrigerate overnight.
Preheat oven to 220°C.
To make Vincotto Dressing, 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.
