Polenta Cubes with Grilled Vegetable Salad

Polenta cubes are crunchy and good for snacks or as croutons on salads.

Serves: 8Hands-on: 45 minutesTotal: 4 hours 45 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 1½ tsp. salt, divided
  • ¾ cup canola oil, divided
  • 1 medium eggplant, sliced
  • 1 medium zucchini, thinly sliced
  • 1 medium red bell pepper, seeded and sliced
  • 1 cup yellow cornmeal
  • 3 cups boiling water
  • ½ cup grated Parmesan cheese
  • 4 cups baby arugula
  • ½ cup Kalamata olives, pitted and halved

Directions

  • Prepare a grill. Brush eggplant, zucchini, and red pepper with ¼ cup of oil and sprinkle with ½ teaspoon of salt. Grill until tender. Remove from grill and set aside.
  • Bring water and remaining teaspoon salt to boil in a large pot. Stir the cornmeal in a fine stream into boiling salted water. Cook, stirring for about 20 minutes or until the polenta comes away from the sides of the pan. Add Parmesan. Prepare a 9" × 9" glass baking pan with nonstick spray and spread the polenta in the pan.
  • Chill the polenta. When polenta is firm, turn it out onto waxed paper and cut into 1" cubes.
  • Fry the cubes in remaining canola oil at high heat, turning as the sides brown. Drain on paper towels.
  • Toss polenta cubes with arugula, olives, and grilled vegetables. Serve immediately.

Recipe Information

Serves: 8

Ingredients

  • 1½ tsp. salt, divided
  • ¾ cup canola oil, divided
  • 1 medium eggplant, sliced
  • 1 medium zucchini, thinly sliced
  • 1 medium red bell pepper, seeded and sliced
  • 1 cup yellow cornmeal
  • 3 cups boiling water
  • ½ cup grated Parmesan cheese
  • 4 cups baby arugula
  • ½ cup Kalamata olives, pitted and halved

Directions

  • Prepare a grill. Brush eggplant, zucchini, and red pepper with ¼ cup of oil and sprinkle with ½ teaspoon of salt. Grill until tender. Remove from grill and set aside.
  • Bring water and remaining teaspoon salt to boil in a large pot. Stir the cornmeal in a fine stream into boiling salted water. Cook, stirring for about 20 minutes or until the polenta comes away from the sides of the pan. Add Parmesan. Prepare a 9" × 9" glass baking pan with nonstick spray and spread the polenta in the pan.
  • Chill the polenta. When polenta is firm, turn it out onto waxed paper and cut into 1" cubes.
  • Fry the cubes in remaining canola oil at high heat, turning as the sides brown. Drain on paper towels.
  • Toss polenta cubes with arugula, olives, and grilled vegetables. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat24g
Saturated Fat3g
Cholesterol5mg
Sodium650mg
Total Carbohydrate19g
Dietary Fiber4g
Sugars4g
Protein5g