I LOVE my quiet time! Let me back up – I’m in Seattle staying with my parents while I bang out a bunch of recipes, and let me say I love my parents, but apparently hearing is the first to go when you become a senior citizen. Between repeating everything I say at full volume in every conversation, the Olympics blasting in one room and Coast to Coast am on the radio in the next room, it’s like the loudest place on earth! Plus we were dog sitting for my sister this week. Dogs who have to announce every step anyone takes with 15 minutes of barking. Family is great, but mine do not value quiet as much as I do. I need some peace! I know, what the hell does this have to do with a salad on Meatless Monday right? Nothing! I’m just venting. So in a moment of peace I made a salad. Hope you like it.
Tuscan Polenta Salad… for one please!
Spring Salad mix
1 vine ripened tomato
¼ cup corn polenta
½ teaspoon rosemary
¼ teaspoon dry oregano leaves
¼ teaspoon dry basil
¼ teaspoon kosher salt
In a small sauce pot bring to a boil 1 cup of water slowly mix in polenta and herbs. Reduce heat to medium low, cook stirring consistently until polenta becomes thick like porridge. Add salt last.
Pour contents into a small square dish lightly greased with olive oil spread evenly and allow to-cool completely in fridge. If you want to blast chill pop it in the freezer for about 5 minutes or until solid.
Remove polenta and cut into squares. Reheat polenta squares in a skillet over medium high heat with a tablespoon canola or vegetable oil.
¼ cup olive oil
2 tablespoons white balsamic
1 /4 teaspoon dry oregano
¼ teaspoon fresh rosemary chopped
¼ teaspoon red chili flakes
pinch kosher salt
Mix well with a fork and pour atop your salad greens.