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Warm Farmer's Market Salad with Polenta Cakes

Warm polenta cakes atop a bed of arugula and lemon vinaigrette, pilled high with sautéed farmer’s market veggies.
Course Main Course, Salad
Cuisine Italian, Vegan
Keyword chickpea salad, polenta, seasonal, vegan
Servings 4 people

Ingredients

  • 1 zucchini, roughly chopped
  • 1 patty pan squash, roughly chopped
  • 1 Anaheim pepper, chopped
  • 1/2 cup cherry tomatoes, halved or quartered
  • 1 ear of sweet corn kernels cut from core
  • 3 T parsley, minced
  • 1 clove of garlic, minced
  • olive oil
  • 1 tube of prepared polenta
  • 2 T lemon juice
  • 2 cups arugula
  • 2 radishes, thinly sliced
  • Salt to taste

Instructions

  • Combine chopped parsley with 1/4 cup of olive oil and salt. Whisk and set aside.
  • Heat a tablespoon of olive oil in a cast iron skillet. Sauté zucchini, squash, corn and pepper until tender and slightly browned, about 5 minutes. Add cherry tomatoes, and cook until soft. Remove from pan and set aside in a bowl.
  • Slice the polenta roll into circles about 1/2 inch thick. In the same pan, heat a tablespoon of olive oil, then cook polenta until slightly crisped, about 2-3 minutes per side. Remove from pan and drain on paper towel.
  • Toss arugula with lemon juice and 2 tablespoons olive oil. Top with radishes.
  • To serve, portion arugula salad into bowls. Top with polenta cakes, then vegetable mixture. Drizzle parsley and olive oil mixture on top. Enjoy!