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Italian Polenta Salad with Arugula & Mozzarella
(0)
35 min
Quick
Knuspr-Küche
Lauwarmer italienischer Polenta-Salat mit kross gebratenen Polenta-Croûtons, fruchtigen Kirschtomaten, cremigem Mozzarella und frischem Rucola – abgerundet mit Balsamico-Dressing.
Ingredients
Preparation method
Prepare polenta
In a pot, bring 800 ml of water with 1 tsp of fine table salt to a boil. Whisk in the polenta continuously in a steady stream. Simmer gently over low heat, stirring occasionally, for about 10 minutes until creamy.
Spread the hot polenta about 1.5 cm thick onto a board or baking sheet lined with baking paper, smooth it out, and let it cool and set for about 20 minutes. Then cut into bite-sized cubes (croutons).
Prepare salad ingredients & fry polenta
Wash and halve the cherry tomatoes. Drain the mozzarella and tear or cut it into bite-sized pieces. Wash the arugula and spin dry. Pluck the basil leaves.
Chef's tip
For extra flavour, you can fold some grated Parmesan directly into the hot polenta mixture before it cools.
Only add the polenta cubes to the salad just before serving so they stay wonderfully crisp.
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