Grounded Chow

Warm Farmer’s Market Salad on Polenta Cakes

by

Hi ya’ll! It feels like ages since I’ve been whippin’ something up in the kitchen to share with you, and I am so happy to be back!

This farmer’s market salad consists of warm polenta cakes on top of a bed of arugula tossed with lemon vinagrette, and piled high with all the fresh farmer’s market veg! Finish the salad off with a drizzle of fresh olive and parsley, and you are good to go!

This recipe is so tasty and so healthy. Plus, you only need one pan! (Because all I have right now is one pan and one knife while I still wait for my moving truck to arrive, fingers crossed!)

The best part of this salad is that you can use any veggies your heart desires. I sautéed patty pan squash, zucchini, anaheim pepper, sweet corn and cherry tomatoes. The clincher is the fresh parsley and olive drizzle to top it off.

I spent my first Saturday morning in my new Portland home at the farmer’s market, and now I know where I will also be spending every one of my other Saturdays. The variety they had was incredible, and nothing beats being able to get all your produce needs for the week from local farmers. Also, what is better than a summer tomato? Literally nothing for me.

This meal is light and perfect for these 95+ days we have been having. After a slightly hectic week of road tripping from Chicago to Portland and eating car meals, this salad was exactly what I needed. Look at all those colors, you can’t beat it!

Let me know what you think by commenting below, or tagging me on Instagram, @namasteandchow!

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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!