Italian Caesar Salad With Polenta Croutons

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAKE THE POLENTA: (Make First).
  • Bring 3 cups of water to a boil in a heavy large saucepan.
  • Add salt.
  • Gradually whisk in the cornmeal.
  • Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 12 to 15 minutes.
  • Turn off the heat.
  • Add the butter, and stir until melted.
  • Lightly oil a half sheet pan.
  • Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick.
  • Refrigerate until cold and firm, about 2 hours.
  • MAKE THE DRESSING:.
  • Finely chop the garlic and anchovies in a food processor.
  • Blend in the lemon juice and mustard.
  • With the machine running, gradually blend in the oil.
  • Season the dressing, to taste, with salt and pepper.
  • TO MAKE CROUTONS:
  • Cut the polenta into 3/4-inch cubes.
  • Pat the polenta cubes dry with paper towels.
  • Add enough vegetable oil to a heavy large frying pan to come 1-inch up the sides of the pan.
  • Heat the oil over high heat.
  • Working in batches of 10, carefully add the polenta cubes to the oil 1 at a time and fry until golden brown, stirring to keep the cubes separate, about 2 minutes.
  • Using a slotted spoon, transfer the polenta croutons to a paper towel-lined plate to drain any excess oil.
  • (The dressing and polenta croutons can be prepared 1 day ahead up to this point.
  • Cover the dressing and polenta croutons separately and refrigerate.
  • Rewarm the polenta croutons on a baking sheet in a 350 degrees F oven before serving.)
  • MAKE THE SALAD:.
  • Prepare the barbecue for high heat or grill pan.
  • Grill the lettuce until lightly charred, about 2 minutes per side.
  • Cut the lettuce into bite-size pieces.
  • On a serving platter, mound the grilled chopped lettuce.
  • Decoratively scatter the sun-dried tomatoes and pine nuts.
  • Drizzle with enough dressing to evenly coat.
  • Sprinkle Parmesan and scatter the warm polenta croutons over and serve immediately.
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