Raspberry Arugula Polenta Salad

Preparation 10min Cook Time 10min
Serves 4     adjust servings



  • 1 tube pre-cooked organic polenta
  • 3 handfuls arugula (not huge handfuls)
  • 4 tablespoons olive oil, divided
  • 2 teaspoons honey
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 cup crumbled goat cheese
  • salt
  • freshly ground black pepper
  • 1 cup Driscoll's organic raspberries


Slice polenta into 1/2 inch thick rounds. Pour 1 tablespoon olive oil into a skillet and bring to medium high heat. Add 1/2 of polenta rounds, so you don't crowd them. Sprinkle with salt. cook for 3 minutes, then flip and cook other side for 3 minutes. Repeat with remaining rounds. 

Toss arugula with remaining 2 tablespoons olive oil, honey, lemon juice, goat cheese, and 1/4 teaspoon salt. Arrange polenta in an overlapping circle on a plate, and place arugula mix in center. Top with raspberries, and a few good cracks of black pepper. Serve.

Recipe Notes


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