Seared Polenta with Spring Salad & Shallot Vinaigrette
Ingredients
The Polenta
-
¼
cup
olive oil
-
1
clove
garlic
-
½
teaspoon
red pepper flakes
-
1
sprig
fresh rosemary
-
to taste
sea salt
-
to taste
ground black pepper
-
2
cups
vegetable stock or water
-
2
cups
nutpods original creamer
-
1
cup
cornmeal
-
¼
cup
nutritional yeast
-
¾
cup
leafy herbs (chives, basil, parsley)
Salad & Vinaigrette
-
1
small
shallot
-
¼
cup
sherry vinegar
-
1
teaspoon
pure maple syrup
-
1
teaspoon
Dijon mustard
-
to taste
sea salt
-
to taste
ground black pepper
-
¾
cup
neutral-tasting oil (like avocado or sunflower)
-
1
fennel bulb
trimmed and shaved
-
7-8
thick spears
asparagus
-
2
tablespoons
capers
Instructions
- Grease an 8X8 dish and line with parchment paper.
- Heat olive oil in a large saucepan and add garlic, red pepper flakes, rosemary, salt, and pepper; stir until fragrant.
- Add vegetable stock and nutpods to the pan, bring to a boil, and whisk in cornmeal slowly.
- Simmer the polenta for 30-35 minutes, stirring frequently until it reaches a soft-scrambled egg texture.
- Stir in nutritional yeast and herbs, then pour into the greased dish and smooth the top.
- Cool for 20 minutes, then cover and refrigerate for 2 hours to firm up.
- Prepare the salad by mixing shallot, sherry vinegar, maple syrup, Dijon, salt, pepper, and oil in a jar and shaking well.
- Combine shaved fennel and asparagus in a bowl with some vinaigrette.
- Once polenta is set, cut it into desired shapes.
- Heat oil in a skillet and sear polenta pieces until golden brown on both sides.
- Serve seared polenta topped with salad and drizzle with extra vinaigrette and capers.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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