Trio of Baked Polenta on Bed of Arugula Salad with Side of Tomato and Roasted Red Pepper Soup

January 15 2014, Wednesday Dinner

WHAT:

Salad + Soup

• Handful of Arugula / Rocket leaves
• 1/2 pear cue in cubes
• Lemon zest
• Grated ginger
• Olive Oil
• Balsamic vinegar
• Salt, Pepper
• 1/2 package of TJ's Tomato and Roasted Red Pepper Soup

Polenta 

• 1 TJ's organic polenta log
• Olive oil
• Salt, Pepper

Disk 1- Onion Polenta

• 1 Red or white Onion- thin slices
• 2 Tbs. Feta crumbled cheese 
• 1 Green onion, thinly sliced 
• Olive oil
• Salt, Pepper

Disk 2- Soy and Pear Polenta

• Italian Soyrizo, cut in small cube
• 1/2 pear, cut in small cube
• balsamic vinegar glaze
• Few shavings of Parmesan cheese 
• Balsamic glaze
• Olive oil
• 1/2 Ts Ancho chili powder
• 1 Tbs Dukkah (optional)
• Cilantro leaves
• Salt

Disk 3- Beet, carrot & fennel Polenta

• 1/2 Finely cubed boiled Beet
• 1 Finely cubed Carrot
• 3 Tbs Finely cubed Fennel 
• Few shavings of Parmesan cheese 
• Goat Cheese
• Olive oil
• Salt, Pepper
• 1 Ts Fennel fronds 

HOW:

Salad

• Mix olive oil, vinegar, lemon zest, grated ginger, salt and pepper and mix well to combine. 
• Add pear to arugula and add olive oil and mix well, keep on side.

Polenta 

• Cut Polenta log in about 1/2 cm. disk - about 12- 14 pcs
• Brush both side of each disk with olive oil and put in 400F oven for about 20- 30 minutes, turn once at about half way.
• Remove the disks once they start to turn brown on edges and crispy on both sides add some salt and pepper.
• Divide in 3 groups

Disk 1- Onion Polenta

• Caramelized onion slices on slow heat add salt and pepper once done.
• Take first group of polenta disks and add onions, feta cheese and top it with green onions

Disk 2 -Soy and Pear Polenta

• Heat some olive oil in pan and add soyrizo and cook them for 5 mins until they start to turn brown and crispy, keep aside.
• Heat some olive oil in pan and add pear cubes, dukkah powder and ancho chili powder, salt and cook for few minutes and keep aside.
• Take second group of polenta disks and add soy and pear cubes. Add parmesan shavings and drizzle some balsamic glaze and garnish with a cilantro leaf.

Disk 3- Beet, carrot & fennel Polenta

• Heat some olive oil in pan and add carrots and fennel cubes and cook for about 7-10 minutes or until done - add salt and pepper and keep aside
• add beet cubes and cook until done and add salt and pepper. 
• At the time of final serving, mix beet mix with carrot and fennel mix to avoid beet color bleeding in other veggies.
• Take third group of polenta disks and add carrot, fennel and beet confetti, top it with goat cheese and garnish it with fennel fronds.

Add all disk on arugula salad bed and enjoy with side of soup!