Polenta Salad With White Beans Recipe
Ingredients
| 2 tablespoons olive or salad oil | ||
| 2 medium-size onions, diced | ||
| Garlic | 4 Clove (5gm), pressed | |
| 2 3/4 cups regular-strength chicken broth | ||
| Yellow cornmeal | 1 Cup (16 tbs) | |
| White kidney beans | 2 Can (10oz), drained, rinsed | |
| Basil dressing | ||
| Carrots | 2 1/2 Cup (16 tbs), thinly sliced | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a 4- to 5-quart straight-sided pan, combine oil, onion, and garlic.
Stir often over medium heat until onion is sweet-tasting and golden, about 20 minutes.
Add 2 cups broth and bring to a boil over high heat.
Meanwhile, in a bowl, mix polenta with the remaining 3/4 cup broth.
Gradually stir polenta mixture into boiling broth.
Reduce to simmer; stir with a long spoon for about 15 minutes (polenta thickens quickly but needs more cooking to be stiff enough).
Smooth surface of polenta and let cool in pan until firm, at least 1 hour (or cover and chill up until next day).
In a large bowl, gently mix beans with basil dressing; set aside up to 4 hours.
In a 10- to 12-inch frying pan, bring 1 inch of water to a boil over high heat.
Add carrots; simmer, uncovered, until tender to bite, about 8 minutes.
Drain and let cool.
Mix carrots with beans.
Run a knife around rim of polenta; invert polenta onto a board and cut into 3/4-inch chunks.
Add to vegetables in bowl; mix salad gently.
Garnish with basil sprigs; season to taste with salt and pepper
Stir often over medium heat until onion is sweet-tasting and golden, about 20 minutes.
Add 2 cups broth and bring to a boil over high heat.
Meanwhile, in a bowl, mix polenta with the remaining 3/4 cup broth.
Gradually stir polenta mixture into boiling broth.
Reduce to simmer; stir with a long spoon for about 15 minutes (polenta thickens quickly but needs more cooking to be stiff enough).
Smooth surface of polenta and let cool in pan until firm, at least 1 hour (or cover and chill up until next day).
In a large bowl, gently mix beans with basil dressing; set aside up to 4 hours.
In a 10- to 12-inch frying pan, bring 1 inch of water to a boil over high heat.
Add carrots; simmer, uncovered, until tender to bite, about 8 minutes.
Drain and let cool.
Mix carrots with beans.
Run a knife around rim of polenta; invert polenta onto a board and cut into 3/4-inch chunks.
Add to vegetables in bowl; mix salad gently.
Garnish with basil sprigs; season to taste with salt and pepper
Chef
