A year ago I hardly knew what polenta was. Since I discovered it, however, I occasionally use it as an accompaniment to stews, stir-fries, or salads. And this is precisely how I propose it to you today; accompanied by a arugula and strawberry salad.
Today's recipe is very simple. What will take you the longest is to prepare the polenta discs but you must do them in advance! These types of discs are also great as a substitute for toasts to create original canapés. But let's focus on the salad at hand today.
Polenta with arugula and strawberry salad
The polenta with arugula and strawberry salad that we propose today is ideal as a starter. Do you dare to prepare it? It is really simple.
Author Maria
Recipe type: Entrance
Rations: 2-3
Preparation time:
Cooking time:
Total time:
Ingredients
For the polenta
- 1 cup of instant polenta
- 3 cups of water or vegetable broth
- Sal Island
- Pepper
- Olive oil
For the salad
- 3 handfuls of arugula
- 1 cup strawberries
- One sliced almonds
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons orange juice
- 1 teaspoon of vinegar
- 1 teaspoon of honey
- Salt and pepper
Preparation
- In a saucepan or casserole, bring the vegetable broth to a boil with a pinch of salt and pepper. When it boils, we pour the polenta, We lower the heat to a minimum and stir for the time indicated by the manufacturer. Each manufacturer will tell you the appropriate amount of water and how to proceed; the one that I have suggested is indicative.
- Once the polenta is done we pour it over a paper lined font oven, so that the thickness of the polenta layer is approximately ½ cm. Let it cool completely to harden and then reserve in the refrigerator.
- We prepare the salad mixing the arugula, sliced strawberries and almonds in a bowl. We beat the ingredients of the vinaigrette in a cup and reserve
- We take out the polenta and the we cut with a mold circular to shape.
- Carefully we fry the polenta discs over high heat on the grill or grill with a little oil until marked.
- We assemble the plate placing some polenta discs and on these, a little salad. Season with the vinaigrette and serve.