Description
For the Polenta
1 cup cornmeal (polenta)
3 cups water or vegetable broth
1/2 teaspoon salt
1 tablespoon butter or olive oil
1/2 teaspoon black pepper
For the Salad
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup toasted pecans, chopped
2 cups mixed greens (arugula, spinach, or kale)
1/4 cup red onion, thinly sliced
For the Honey-Lemon Dressing
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper, to taste
Directions
In a saucepan, bring water or vegetable broth to a boil. Slowly whisk in the cornmeal, stirring continuously to prevent lumps.
Reduce heat to low and cook for about 10 minutes, stirring frequently, until thick and creamy. Stir in salt, butter, and black pepper.
Pour the polenta onto a parchment-lined baking sheet and spread it out to about 1/2-inch thickness. Let it cool and set for 15–20 minutes.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, garlic, salt, and black pepper to create the dressing.
Cut the cooled polenta into squares or triangles and place them on a serving plate.
Top with crumbled feta, dried cranberries, toasted pecans, mixed greens, and red onion.
Drizzle the honey-lemon dressing over the salad before serving.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes (plus cooling time), Kcal: 380 per serving, Servings: 4
Step-by-Step Guide
1. Prepare the Polenta: In a medium saucepan, bring 3 cups of water or broth to a rolling boil. Reduce heat to medium-low and slowly pour in 1 cup of cornmeal while whisking vigorously. Continue to whisk for 1-2 minutes to ensure no lumps form.
2. Cook the Polenta: Reduce heat to its lowest setting. Cook for 10 minutes, stirring every 2-3 minutes with a wooden spoon to prevent sticking. It is done when thick and pulling away from the pan’s sides. Stir in salt, butter, and pepper.
3. Set the Polenta: Immediately pour the hot polenta onto a parchment-lined baking sheet. Use a spatula to spread it evenly to a 1/2-inch thickness. Let it cool at room temperature for 15-20 minutes until firm.
4. Make the Dressing: While the polenta cools, combine all dressing ingredients in a small bowl or jar. Whisk or shake vigorously until the mixture is fully emulsified and slightly thickened.
5. Assemble the Salad: Cut the firm polenta into squares. Arrange them on plates or a platter. Top with mixed greens, red onion, cranberries, pecans, and feta cheese. Drizzle generously with dressing just before serving.
Serving Suggestions
This warm polenta salad is versatile. For a heartier meal, add grilled chicken, shrimp, or chickpeas. Serve it as a unique side dish at a barbecue or a vegetarian main course. For a brunch option, top with a poached egg. Pair with a crisp white wine like Sauvignon Blanc.
How-to Summary
Create a creamy polenta with cornmeal, broth, and seasoning, then spread it to cool and set. Whisk together a bright honey-lemon dressing. Cut the polenta into pieces, assemble with greens, feta, cranberries, pecans, and onion, and finish with the dressing.
Frequently Asked Questions
Can I make the polenta ahead of time? Absolutely. Prepare and spread the polenta up to a day in advance. Cover and refrigerate. Let it come to room temperature or briefly warm it before assembling.
What can I use instead of feta cheese? Goat cheese or shaved Parmesan are excellent substitutes that also offer a salty, tangy flavor profile.
Is there a gluten-free option? This recipe is naturally gluten-free. Ensure your cornmeal is certified gluten-free if required.
My polenta is too runny. How can I fix it? If your polenta hasn’t set, it may need more cooking time. Simmer longer until very thick. Alternatively, you can chill it in the refrigerator to speed up firming.
Can I use instant polenta? Yes, but follow the package instructions for liquid ratios. The texture may be slightly different, but it will work in a pinch.
Common Mistakes to Avoid
- Adding Cornmeal Too Fast: Pouring cornmeal into boiling liquid all at once causes lumps. Always whisk while streaming it in slowly.
- Insufficient Stirring: Polenta sticks and burns easily. Stir frequently during the 10-minute cooking window.
- Not Letting Polenta Set: Assembling with warm, soft polenta will create a mushy salad. Patience is key for perfect slices.
- Over-dressing the Greens: Dress the salad just before serving to prevent the greens from wilting.
Conclusion
This Warm Polenta Salad with Feta & Honey-Lemon Dressing is a stunning dish that masterfully combines creamy, crunchy, tangy, and sweet elements. It’s surprisingly simple to prepare and offers impressive versatility for any occasion. By following the detailed guide and avoiding common pitfalls, you can create a restaurant-quality meal that is as nourishing as it is delicious. Enjoy this perfect blend of comfort and freshness.
