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Greens with Polenta Croutons

Valerie Bertinelli
  • 150 minutes
  • Serves 6

INGREDIENTS

10 cups

Baby greens, mixed

1/2 cup

Cherry tomatoes

2 tbsp

Cranberries or currants, dried

1 tbsp

Rosemary, fresh

2 tbsp

Balsamic vinegar

1 tsp

Dijon mustard

1 cup

Polenta, instant

1

Kosher salt

1

Kosher salt and freshly ground black pepper

1

Olive oil

1/4 cup

Olive oil, extra-virgin

1 tbsp

Butter, unsalted

1/2 cup

Cheese, grated

1/3 cup

Roquefort cheese