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Crispy polenta, capsicum & walnut salad

Pamela Clark
Crispy polenta, capsicum & walnut salad

Serving size: Serves 4
Cuisine type: Italian, Modern Australian
Cooking time: More than 1 hour
Course: Lunch, Side dish
Favourite flavours: Salad

Crispy polenta, capsicum & walnut salad
INGREDIENTS

1 litre (4 cups) water
1 cup (170g) polenta
½ cup (40g) coarsely grated parmesan cheese
½ cup (60g) coarsely grated cheddar cheese
1 tablespoon olive oil
80g baby spinach leaves
1 large red capsicum (350g), sliced thinly
1 small red onion (100g), sliced thinly

walnut dressing
¼ cup (60ml) walnut oil
2 tablespoons white wine vinegar
1 clove garlic, crushed
1/3 cup (35g) coarsely chopped roasted walnuts
¼ cup coarsely chopped fresh flat-leaf parsley

METHOD

Oil 19cm x 29cm slice pan.

Bring the water to the boil in medium saucepan. Gradually stir in polenta; reduce heat. Simmer, stirring, about 10 minutes or until polenta thickens. Stir in cheeses; spread polenta into pan. Refrigerate 1 hour or until firm.

To make walnut dressing, combine ingredients in screw-top jar and shake well.

Turn polenta onto board; cut into quarters then cut into 1cm cubes. Heat oil in large frying pan; cook polenta until browned lightly.

Combine polenta, dressing and remaining ingredients in large bowl.

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