Polenta, Tomato And Corn Salad
This vibrant dish combines the flavors of sweet corn, zesty tomatoes, and savory curry powder, all served atop crispy and golden polenta slices. Topped with a refreshing frisée salad, this recipe is a delightful blend of textures and tastes that is sure to brighten up your mealtime.
— Constant Cookbook
Ingredients
- 1 can (15 oz.) diced tomatoes, drained
- Juice of 1/2 lemon
- 3/4 tsp. curry powder
- 4 Tbs. olive oil
- Kernels from 1 ear of corn (about 1 cup)
- Salt and freshly ground pepper, to taste
- 2 Tbs. canola oil
- Tube of precooked polenta (17 oz.), cut into 8 slices
- 6 oz. frisée or arugula, torn into bite-size pieces
Instructions
- <b>Make the tomato-corn mixture</b>
- In a small saucepan over medium-low heat, combine the tomatoes, lemon juice, curry powder and 2 Tbs. of the olive oil. Cook, stirring, until warmed through, about 5 minutes. Stir in the corn and season with salt. Remove from the heat.
- <b>Fry the polenta</b>
- In a large fry pan over medium heat, warm the canola oil. Season the polenta slices on both sides with salt and pepper. Add the slices to the pan and cook, turning once, until golden on both sides, about 8 minutes total. Transfer to paper towels and drain briefly.
- <b>Assemble the salad</b>
- In a large bowl, combine the fris&#233;e and the remaining 2 Tbs. olive oil and toss to coat evenly. Season with salt and pepper. Arrange the polenta slices on salad plates, top with the tomato-corn mixture and the fris&#233;e and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Salad,</i> by Brigit L. Binns (Oxmoor House, 2007).
Yield
Serves 4.
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