Polenta, Tomato and Corn Salad
If you can’t find precooked polenta, you can make your own using instant polenta. Prepare according to the package instructions, then pour onto a rimmed baking sheet. Smooth the top and let set, uncovered, for at least 1 hour, or covered and refrigerated for up to overnight. Slice into rectangles or cut out 2-inch rounds using a biscuit cutter, then panfry as directed.
- 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
Make the tomato-corn mixture
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.
Fry the polenta
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.
Assemble the salad
In a large bowl, combine the frisée 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 frisée and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).