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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MAKE THE POLENTA: (Make First). | 2. Bring 3 cups of water to a boil in a heavy large saucepan. | 3. Add salt. | 4. Gradually whisk in the cornmeal. | 5. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 12 to 15 minutes. | 6. Turn off the heat. | 7. Add the butter, and stir until melted. | 8. Lightly oil a half sheet pan. | 9. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. | 10. Refrigerate until cold and firm, about 2 hours. | 11. MAKE THE DRESSING:. | 12. Finely chop the garlic and anchovies in a food processor. | 13. Blend in the lemon juice and mustard. | 14. With the machine running, gradually blend in the oil. | 15. Season the dressing, to taste, with salt and pepper. | 16. TO MAKE CROUTONS: | 17. Cut the polenta into 3/4-inch cubes. | 18. Pat the polenta cubes dry with paper towels. | 19. Add enough vegetable oil to a heavy large frying pan to come 1-inch up the sides of the pan. | 20. Heat the oil over high heat. | 21. Working in batches of 10, carefully add the polenta cubes to the oil 1 at a time and fry until golden brown, stirring to keep the cubes separate, about 2 minutes. | 22. Using a slotted spoon, transfer the polenta croutons to a paper towel-lined plate to drain any excess oil. | 23. (The dressing and polenta croutons can be prepared 1 day ahead up to this point. | 24. Cover the dressing and polenta croutons separately and refrigerate. | 25. Rewarm the polenta croutons on a baking sheet in a 350 degrees F oven before serving.) | 26. MAKE THE SALAD:. | 27. Prepare the barbecue for high heat or grill pan. | 28. Grill the lettuce until lightly charred, about 2 minutes per side. | 29. Cut the lettuce into bite-size pieces. | 30. On a serving platter, mound the grilled chopped lettuce. | 31. Decoratively scatter the sun-dried tomatoes and pine nuts. | 32. Drizzle with enough dressing to evenly coat. | 33. Sprinkle Parmesan and scatter the warm polenta croutons over and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	3			-	-	-	-
anchovy fillet	4		chopped	-	-	-	-
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
dijon mustard	1	tablespoon		-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
salt				-	-	-	-
black pepper			ground	-	-	-	-
olive oil	1	teaspoon		954.72	0.0	0.0	108.0
vegetable oil				-	-	-	-
polenta	2	cups		-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
yellow cornmeal	1	cup		407.48	85.7416	10.1016	4.148
butter	2	tablespoons	unsalted unsalted	171.0	7.857	5.343	14.4
head romaine lettuce	3	halved		-	-	-	-
sun tomato oil	1/2	cup	drained sun-dried cut packed	-	-	-	-
pine nut	1/2	cup	toasted used	454.275	8.829	9.2407	46.1498
parmesan cheese	1 1/2	1/2	shaved	444.0	48.0	48.0	6.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.