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Fried Polenta Squares with Mixed Greens + Lemon Olive Salsa

Fried Polenta Salad with Lemon Olive Salsa

Crispy fried polenta squares act as croutons in this delicious salad, tossed with a punchy lemon olive salsa. The Lemon Olive Salsa was one of my favorite components of the whole meal, a recipe inspired by Suzanne Goin. The flesh and strips of lemon are tart and delicious, combined with a large amount of sweet and salty castelveltrano olives, and shallots that sit in red wine vinegar.
Author: Amanda Paa
Yield: 6 servings
Prep Time :20 minutes
Cook Time :40 minutes

Ingredients

for polenta:

  • 4 cups water
  • 1 teaspoon fine salt
  • 1 cup coarse ground polenta
  • 1/4 teaspoon garlic powder
  • 3 tablespoons butter
  • 1/4 cup grated fresh parmesan
  • 1/4 cup italian dressing mixed with 1 tablespoon olive oil

for lemon olive salsa:

  • 2 tablespoons minced shallots
  • 2 tablespoons red wine vinegar
  • 3/4 cup castelveltrano olives, finely chopped
  • peel of one lemon, without white pith, cut into thin, tiny strips about 1 inch long
  • 2 tablespoons chopped lemon flesh
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 1/2 cup extra virgin olive oil
  • Mixed greens olive oil, salt, pepper

Instructions 

  • Bring 4 cups water and salt to a boil on the stove. Steam in the polenta, whisking continuously. Let barely simmer, barely!, for 30 minutes, stirring every 4 or 5 minutes, until thick and cooked through. Stir in garlic powder, butter and fresh parmesan. Pour into a flat, rounded baked sheet.
  • Let sit and cool, then press parchment paper down on top of it to cover and refrigerate. Let sit overnight, ideally.
  • For salsa, let shallots sit in red wine vinegar for 5 minutes. Then mix together with all ingredients. Let sit overnight, ideally.
  • When ready to serve, pat polenta with paper towels to dry moisture. Cut into inch by one squares. Heat 2 tablespoons olive oil over high heat on stove. Pan fry, letting sit on each side for five minutes, then flip. Do this in batches of 12, as to not crowd the polenta. Caution, polenta will splatter, so back away and let it do it’s things.
  • Mix greens with a little olive oil, salt, and pepper. Then top with fried polenta and 2 tablespoons salsa per plate. Serve.