Greek salad with toasted polenta cubes

Difficulty Easy

60 Min

Aperitif

10 Portions

Ingredients

  • 1/2 of package of Polenta Valsugana Express with whole-grain flour
  • 200 g of feta cheese
  • 30 pitted taggiasca olives
  • 3 Sicilian saucer tomatoes (or of other variety)
  • 1 cucumber
  • 1 green onion
  • basil, oregano
  • white vinegar
  • extra virgin olive oil
  • salt

Ingredients

  • 1/2 of package of Polenta Valsugana Express with whole-grain flour
  • 200 g of feta cheese
  • 30 pitted taggiasca olives
  • 3 Sicilian saucer tomatoes (or of other variety)
  • 1 cucumber
  • 1 green onion
  • basil, oregano
  • white vinegar
  • extra virgin olive oil
  • salt

Preparation

1

Prepare the polenta: in a large pot, bring to boil water and salt. Once the water starts boiling, gently add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.

2

Pour the polenta on a tray, level the surface and let it cool. Cut the polenta into cubes.

3

Brush the polenta cubes with olive oil. Transfer in the oven at 210° for 10 minutes.

4

Meanwhile wash and rinse the vegetables.

5

Slice the onion and dice the tomatoes.

6

Cut the unpeeled cucumber in halves and then into rounds.

7

Put the vegetables into a bowl. Add the olives, the basil and the cheese crumbs.

8

Season the vegetables with a juice made with olive oil, vinegar, salt and oregano.

9

Transfer into small party bowls and garnish with the baked polenta cubes.