Crispy cornmeal polenta is the health star of this salad: It may be easier for your body to absorb corn's carotenoids from milled products such as polenta, rather than from whole kernels.
Ingredients
Makes 4 servings
Heat oven to 400°F. Halve polenta lengthwise, then halve each piece lengthwise. Slice crosswise 7 times (to yield 32 triangles). Coat a small baking sheet with cooking spray; evenly arrange triangles; coat tops with cooking spray. Place tomatoes on a small rimmed baking sheet; spray with oil and toss. Place both sheets in oven for 10 minutes; remove tomatoes from oven and stir. Return to oven and cook until croutons are toasted on 1 side and tomatoes are wrinkled and brown in spots, about 20 minutes more. Remove tomatoes. Flip croutons; return to oven for 20 minutes more. Pour vinegar over tomatoes; transfer to a bowl. Mix in beans, salt, pepper and pepper flakes; set aside. Divide romaine and basil among 4 plates. Pour tomato mixture over greens; top with croutons and cheese.
Nutrition Per Serving
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Reviews (3)
Back to TopI don´t think the picture matches the recipe. I see quinoa, carrots, cubed chicken and snow peas in the picture, but don´t think I see any croutons.
Anonymous
Ecuador
3/27/2017
I don't know if I got my polenta crutons crunchy enough...this recipe is okay, but not sure I'd make it again.
trace228
Paso Robles, CA
3/19/2010
Delicious salad. I substituted feta for the mozzarella and topped the salad with grilled chicken marinated in balsamic vinaigrette. I cooked the tomatoes for about 8 minutes total, and would actually have preferred them raw. The polenta croutons really made the dish.
Anonymous
3/8/2010
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