Photo: Anna Pelzer
Polenta, Tomato and Corn Salad
9 ingredients
Serves 4.
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
250
Calories
6g
Protein
15g
Fat
29g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes