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Italian Salad with Crispy Polenta | Figs & Goat Cheese
(0)
20 min
Under an hour
Knuspr-Küche
Ein aromatischer italienischer Herbstsalat mit goldbraun und knusprig gebratenen Polenta-Würfeln, saftigen frischen Feigen, cremig-würzigem Ziegenkäse und knackigen Walnüssen auf frischem Rucola. Perfekt abgerundet mit einem samtigen Honig-Balsamico-Dressing.
Preparation method
Bring the vegetable broth to a boil in a small saucepan. Whisk in the polenta in a steady stream, stirring constantly. Let swell over low heat, stirring occasionally, for about 5–8 minutes until a thick porridge forms. Season to taste with a little salt and pepper.
Spread the warm polenta about 1.5 cm thick onto a baking sheet or cutting board lined with baking paper, smoothing it out, and allow to cool and set for about 15 minutes. Then cut into bite-sized cubes (croutons).
Heat 1 tbsp of olive oil in a pan. Fry the polenta cubes over medium to high heat for about 8–10 minutes until golden brown and crispy on all sides. Remove from the pan and allow to cool briefly. In the same pan, lightly toast the walnut kernels without fat for 2 minutes.
Chef's tip
For an extra smoky, aromatic flavor, you can briefly caramelize the goat cheese with a kitchen blowtorch or place it under the oven grill for 3 minutes.
For meal prep: The polenta can be cooked and cooled the day before. Simply fry it fresh right before serving.
Ingredients
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