RECIPE: Polenta Panzanella with Arugula, Kalamata and Cherry Tomato

1 recipe Basic Polenta, poured onto a half pan and chilled for at least an hour or overnight

 

4      oz        arugula, baby, washed (or torn leaves if mature)                                  

2      cups     cherry tomato, halved            

10    leaves basil, chiffonade  

1      cup     white beans, drained, rinsed            

⅓     cup     olives, drained - check for pits!            

    

⅓     cup     balsamic vinegar            

4      cloves   garlic minced                        

2      tbl        lemon juice            

¼     cup     extra virgin olive oil            

1      tbl       oregano, dried            

1      tbl       parsley fresh            

1      tsp      salt            

1      tsp      black pepper 

 

Combine arugula, cherry tomatoes, basil, white beans, and olives in a bowl. Whisk together  vinegar, garlic, lemon, olive oil, and spices and pour this dressing into the bowl, folding the greens and veggie mix gently.

 

Remove the polenta from the fridge and cut it into 1-inch squares or other decorative shape. Carefully fold these pieces into the greens and dressing mixture, transfer it all to a serving bowl, and top with sesame seed parmesan (or cheese of choice).            

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