{"id":68772,"date":"2021-05-10T15:24:39","date_gmt":"2021-05-10T13:24:39","guid":{"rendered":"https:\/\/www.faithful-to-nature.co.za\/blog\/?p=68772"},"modified":"2021-06-01T10:38:25","modified_gmt":"2021-06-01T08:38:25","slug":"supergreens-salad-polenta-croutons","status":"publish","type":"post","link":"https:\/\/www.faithful-to-nature.co.za\/blog\/supergreens-salad-polenta-croutons\/","title":{"rendered":"Supergreens Salad With Polenta Cro\u00fbtons"},"content":{"rendered":"\n<p>Prep + cook time: 40 minutes (+ refrigeration) <br>Serves: 8<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">INGREDIENTS<\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<ul><li>1 litre (4 cups) <a rel=\"noreferrer noopener\" aria-label=\"vegetable stock (opens in a new tab)\" href=\"https:\/\/www.faithful-to-nature.co.za\/naturgreen-vegetable-broth-cubes\" target=\"_blank\"><span style=\"text-decoration: underline;\">vegetable stock<\/span><\/a><\/li><li>1 1\/2 tablespoons finely chopped fresh rosemary<\/li><li>2 cups (340g) <a href=\"https:\/\/www.faithful-to-nature.co.za\/goodness-me-polenta\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"instant polenta (opens in a new tab)\"><span style=\"text-decoration: underline;\">instant polenta<\/span><\/a><\/li><li>400g <a href=\"https:\/\/www.faithful-to-nature.co.za\/food\/fresh\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"broccolini (opens in a new tab)\"><span style=\"text-decoration: underline;\">broccolini<\/span><\/a>, trimmed, halved<\/li><li>400g green beans, trimmed, halved lengthways<\/li><li>340g asparagus, trimmed (see tips)<\/li><li>2 cups (240g) frozen peas<\/li><li>100g (3oz) baby spinach<\/li><li>cooking-oil spray<\/li><li>200g soft blue cheese, crumbled<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">PICKLED SULTANA DRESSING<\/h3>\n\n\n\n<ul><li>1\/2 cup (80g) sultanas<\/li><li>1\/3 cup (80ml) white wine vinegar<\/li><li>1 clove garlic, crushed<\/li><li>2 tablespoons <a rel=\"noreferrer noopener\" aria-label=\"maple syrup (opens in a new tab)\" href=\"https:\/\/www.faithful-to-nature.co.za\/chaloner-maple-syrup-grade-a-dark-amber\" target=\"_blank\"><span style=\"text-decoration: underline;\">maple syrup<\/span><\/a><\/li><li>2 tablespoons <a rel=\"noreferrer noopener\" aria-label=\"olive oil (opens in a new tab)\" href=\"https:\/\/www.faithful-to-nature.co.za\/food\/baking-and-cooking\/oil-vinegar\/olive-oil\" target=\"_blank\"><span style=\"text-decoration: underline;\">olive oil<\/span><\/a><\/li><\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">METHOD<\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<ol><li>Grease a 20cm x 30cm (8in x 12in) slice pan; line base and long sides with baking paper, extending the paper 5cm (2in) over sides. <\/li><li>Bring stock and rosemary to the boil in a medium saucepan. Whisking continuously, gradually add polenta; whisk for 1 minute or until thick. Pour into the pan; spread evenly. Refrigerate for 1 hour or until set. <\/li><li>Meanwhile, make pickled sultana dressing: combine sultanas, vinegar, garlic and maple syrup in a small bowl. Season to taste. Stand for 10 minutes. Stir in oil.&nbsp;<\/li><li>Cook broccolini, beans, asparagus and peas in a large saucepan of boiling salted water for 2 minutes or until just tender. Drain; refresh under cold water. Place in a large bowl with spinach. <\/li><li>Preheat grill (broiler). Lightly coat an oven tray with cooking oil. <\/li><li>Cut polenta into 48 squares; place on tray, then spray with cooking oil. Place polenta under a heated grill for 3 minutes each side or until golden and crisp. <\/li><li>Add dressing to salad; toss gently to combine. Season. Just before serving, top salad with cheese and polenta cro\u00fbtons. pickled sultana dressing<br><\/li><\/ol>\n\n\n\n<p><strong>Tips<\/strong> If the asparagus spears are particularly thick, cut them in half lengthways as well as crossways. The polenta and dressing can be made a day ahead; refrigerate, covered. Vegetables can be cooked a few hours in advance; keep them wrapped in a damp cloth in the fridge.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Prep + cook time: 40 minutes (+ refrigeration) Serves: 8 INGREDIENTS 1 litre (4 cups) vegetable stock 1 1\/2 tablespoons finely chopped fresh rosemary 2 cups (340g) instant polenta 400g broccolini, trimmed, halved 400g green beans, trimmed, halved lengthways 340g asparagus, trimmed (see tips) 2&#8230;<\/p>\n","protected":false},"author":31,"featured_media":68812,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[5,131,121],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Supergreens Salad With Polenta Cro\u00fbtons<\/title>\n<meta name=\"description\" content=\"Light &amp; creamy at the same time! 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