4 cups vegetable stock
1 tbsp finely minced fresh garlic
2 cups polenta
¼ cup grated white chedder cheese
3 cups washed arugula leaves
1/3 cup extra virgin olive oil
kosher salt and freshly ground black pepper
1 cup extra virgin olive oil
1/3 cup golden balsamic vinegar
1 minced shallot
1 tbsp finely chopped fresh thyme
1 or 2 tbsps local honey
1 tsp kosher salt
½ tsp freshly ground black pepper
1. In a medium or large saucepan, bring the stock to a boil and add the garlic. Using a wire whisk, stir in the polenta and reduce the heat to low. Continue stirring (always in the same direction) and when the polenta starts to thicken, change your utensil to a wooden or rubber spatula. Start folding the polenta making sure to scrape the edges and bottom to prevent sticking or burning. Add the cheese and continue stirring until all of the cheese is melted.
2. Pour the polenta on to the prepared sheet pan and spread it evenly (about an inch in thickness) using your spatula. Allow the polenta to cool on the counter for 10-15 minutes, and then place in the refrigerator for an hour.
3. Preheat oven to 400°F. Remove the cold polenta from the refrigerator and carefully invert onto a large cutting board. Remove the parchment paper and cut the polenta into large 1-inch squares.
4. Place a clean sheet of parchment paper onto the sheet pan, then carefully spread the cut polenta on the pan and drizzle with olive oil. With your hand, gently coat the cubed polenta with olive oil. Place in the oven for 5 minutes.
5. Place the arugula into a bowl. Add the hot “polenta croutons” to the bowl. Drizzle evenly with the olive oil and vinegar or Balsamic Vinaigrette. Sprinkle lightly with salt and pepper. Toss the salad and garnish with garlic flowers.
Serve immediately along side your favorite main dish!
Also check out the other videos in Chef Pilar's https://grokker.com/cooking/collection/taste-of-napa-/521cd891eed0e44b4600014c collection