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Categories:
vegetable stock rosemary instant polenta golden raisins white wine vinegar clove garlic maple syrup olive oil broccolini green beans frozen peas baby spinach blue cheese
Viewed: 83 - Published at: 9 years agoIngredients
- 4 cups vegetable stock
- 1 1/2 tbsp finely chopped fresh rosemary leaves
- 2 cups instant polenta
- 1/2 cup golden raisins
- 1/3 cup white wine vinegar
- 1 clove garlic, crushed
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 14 oz broccolini, trimmed and halved
- 14 oz green beans, trimmed
- 12 oz asparagus, woody ends snapped off
- 2 cups frozen peas
- 4 oz baby spinach
- 7 oz soft blue cheese, crumbled
Method
- Grease and line a 12 x 8-inch baking pan with parchment paper, extending paper above long sides for handles.
- Bring stock and rosemary to a boil in a medium saucepan. Gradually add polenta, whisking constantly; whisk for 1 min, or until thick. Pour into prepared pan, spreading evenly. Refrigerate for 1 hour, or until set.
- Meanwhile, for the pickled raisin dressing, combine raisins, vinegar, garlic and maple syrup in medium bowl. Season to taste. Let stand for 10 mins. Stir in oil.
- Cook broccolini, green beans, asparagus and peas in a large saucepan of boiling salted water for 2 mins, or until just tender. Drain; refresh under cold water. Place in a large bowl with spinach.
- Preheat the broiler. Lightly coat a baking pan with no stick cooking spray. Cut polenta into 48 squares. Place on prepared pan; spray with cooking spray. Broil for 3 mins each side, or until golden and crisp.
- Add dressing to salad; toss gently to combine. Just before serving, sprinkle with cheese and polenta croutons.
