Goat’s cheese and herb polenta salad recipe
4 - 6
- 1L vegetable stock
- 1 cup polenta
- 2 teaspoons dried oregano (1 tablespoon fresh oregano leaves)
- ½ cup fresh flat-leaf parsley, chopped
- 120g goat’s cheese
- 2 tablespoons olive oil
- 150g mixed lettuce leaves
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper
Pour stock into a saucepan and bring to the boil, slowly pour in polenta, stirring while adding. Reduce heat to low and simmer for 15 minutes, stirring every couple of minutes to make sure it doesn’t stick to the bottom of your saucepan.
Grease the base of a casserole dish with butter (I used a 20cm round dish, but a slightly larger square or rectangle would be fine). When the polenta is thick and is starting to come away from the sides of the saucepan when you are stirring, remove from heat and leave to cool for 5 minutes.
Add herbs and goat’s cheese, stir to combine. Pour into casserole dish and smooth the top. Leave to cool to room temperature, cover and refrigerate for at least 3 hours or overnight.
Turn polenta cake onto a board and slice into wedges. Heat a grill or chargrill pan to high heat, brush oil over polenta and cook for about 5 minutes on each side until crisp and heated through.
To make dressing, place vinegar, oil, salt and pepper to taste in a small screw-top jar, shake to combine. Pour over washed lettuce leaves and toss well.
Serve polenta with salad leaves.
- When you are cooking the polenta under the grill or in the chargrill pan, don’t be in a hurry to turn them over or you will pull off the lovely crunchy crust that is forming. If it doesn’t want to budge, leave it a few more minutes to ‘cook off’
- I don’t add salt to the polenta because the stock is quite salty, but check salt to suit your taste.
- Be organised and smug – make the polenta the night before to the refrigeration step, then you can quickly prepare a café-style lunch or dinner the next day.
Recipe created by Melissa Hughes for Kidspot.