Polenta Crouton Salad Recipe


This polenta crouton salad was my dear friend Carole’s idea. When I posted polenta fries, Carole suggested another version I hadn’t considered. She used to eat at a Mexican restaurant in San Francisco that served polenta croutons in their salad and she told me she could have made a meal on the croutons alone!

To make the dish, cubes of polenta are deep-fried until crisp and tossed with mixed alfalfa sprouts, home-grown Sugar Sweet cherry tomatoes, fresh cubed mango and a bit of cheese. Thanks for the inspiration, Carole!

1. Info for Polenta Crouton Salad Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 6
  • Calories: unavailable

2. Ingredients for Polenta Crouton Salad Recipe

  • 1 (18-ounce) package pre-cooked polenta
  • 1 clove pickled garlic, finely minced
  • 1 cup vegetable oil
  • 3½ cups mixed sprouted greens
  • 1½ cups cherry tomatoes, halved
  • 1 tablespoon curly parlsey, finely chopped

3. Directions:

3.1 For the polenta

Cut the polenta into 1-inch slices, then cut each slice into cubes. Brush them with oil.

In a small non-stick pan, heat the oil. Pan-fry the polenta pieces for 5 minutes until golden and crispy. Stir the polenta croutons and continue frying until completely crisp and golden.

Transfer to a plate lined with paper towels, leaving as much oil as possible in the pan. Season with sea salt and black pepper. Toss well.

3.2 Assembly

Transfer to a serving platter. Add the tomatoes, pickled garlic, sweet cheese, mixed greens, parsley and mango. Drizzle with your favorite salad dressing. Toss well.

Serve immediately.

Bon appétit!

4. Tips and advices:

  • I used store-bought sundried-tomato and garlic polenta.
  • I used Karoun brand sweet cheese. You could replace it with any soft cheese such as mozzarella.
  • If you’re not allergic to gluten, you could sprinkle the polenta croutons with a dusting of all-purpose flour prior to frying them.

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