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Recipe in: Sides (Grain Side Dishes)

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White Bean and Celery Salad

Teriyaki Grilled Swordfish

Polenta Salad

Menu for this Week

Polenta Salad

Total time: 10 minutes   plus 10 minutes earlier
   The cooking time assumes quick-cooking polenta.  This idea came from the recipe for Italian Bread Salad.  We so rarely have the type of bread needed for the salad (leftover) I decided to come up with my own version using polenta cubes.  I used a combination of Greek and green olives, but any will work.  Use your favorites.

Polenta Salad Ingredients:

 Instructions:

Note:  Polenta can vary between brands and types. When making polenta for cooling and cooking again, either frying or on the grill, it's important to get it very stiff. It should be hard to stir, and hold any shape you put it in when you are done cooking it - before chilling it.  If it isn't stiff enough, sprinkle another 1 - 2 tsp polenta per 1/4 cup on the cooked polenta and stir in, vigorously.  When cool it should be very firm.  

Note 2:  Polenta can be cooled quickly by setting the metal or heat-proof pan in a bit of cold water to start, then putting it in the fridge or freezer. If cooling quickly, don't cover.