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Easy Polenta Panzanella (Gluten-Free)

This easy polenta panzanella salad uses store-bought polenta and summer's best tomatoes. If you want to do without the mozzarella, avocado makes for a nice creamy substitute.
Course Main Course, Salad, Side Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 servings
Calories 544kcal
Author Tessa

Ingredients

Polenta Croutons

  • 1 tube polenta*
  • 3 teaspoons olive oil
  • salt and pepper to taste

Salad

  • 3 cups arugula
  • 2-3 medium to large heirloom tomatoes cut into wedges
  • ½ cup vertically sliced red onion
  • 6 oz. baby mozzarella, whole or torn ¾ cup

Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • salt and pepper to taste

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Take the polenta out of the wrapping and slice each end off to square it up, then cut into 1-1 ½ inch cubes.
  • Place the polenta cubes into a medium bowl. Add 3 teaspoons olive oil and salt and pepper to taste. Stir gently to evenly coat and then spread cubes on prepared baking sheet. Bake for 25-30 minutes until edges start to brown and outside looks crispy. Remove from oven and allow to cool while you assemble salad.
  • In a large bowl add arugula, tomatoes, red onion, and mozzarella. Toss gently to combine.Add polenta croutons and toss again. In a small bowl, whisk together dressing ingredients. Drizzle dressing in the amount desired to salad or plate salads and dress individually.

Notes

*I like to use Melissa's brand regular flavor polenta or Trader Joe's brand.
Makes 4 side salad size portions or 2 meal-sized salad portions.

Nutrition

Calories: 544kcal | Carbohydrates: 12g | Protein: 21g | Fat: 47g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 67mg | Sodium: 551mg | Potassium: 532mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2313IU | Vitamin C: 24mg | Calcium: 500mg | Iron: 1mg