Description
For the Polenta
1 cup cornmeal (polenta)
3 cups water or vegetable broth
1/2 teaspoon salt
1 tablespoon butter or olive oil
1/2 teaspoon black pepper
For the Salad
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup toasted pecans, chopped
2 cups mixed greens (arugula, spinach, or kale)
1/4 cup red onion, thinly sliced
For the Honey-Lemon Dressing
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper, to taste
Directions
In a saucepan, bring water or vegetable broth to a boil. Slowly whisk in the cornmeal, stirring continuously to prevent lumps.
Reduce heat to low and cook for about 10 minutes, stirring frequently, until thick and creamy. Stir in salt, butter, and black pepper.
Pour the polenta onto a parchment-lined baking sheet and spread it out to about 1/2-inch thickness. Let it cool and set for 15–20 minutes.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, garlic, salt, and black pepper to create the dressing.
Cut the cooled polenta into squares or triangles and place them on a serving plate.
Top with crumbled feta, dried cranberries, toasted pecans, mixed greens, and red onion.
Drizzle the honey-lemon dressing over the salad before serving.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes (plus cooling time), Kcal: 380 per serving, Servings: 4
