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About the Recipe: Serve crispy polenta squares topped with a small salad of carrot curls, capers, and microgreens, lightly tossed with fresh lime dressing. The warm polenta and chilled greens are a delightful contrast of textures and flavors. Serve as a starter or side dish.
Recipe Inspired by: Food & Wine Magazine for appetizer April 2013.
Cook’s Note: When frying polenta, slightly tip polenta rectangle before sliding spatula under to avoid loosening crumbs when tipping or removing from pan.
Cut the polenta into 8 portions. Place a dot of mayonnaise in the center of each square, top with the curled carrots, capers, and microgreens. Serve with remaining lime vinaigrette on the side if desired.
Yield: 8 polenta squares
pdf for Copy of Recipe – Crispy Crusted Polenta Squares
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