Polenta, instant
|
2 cups
|
Butter, unsalted
|
4 tablespoons
|
Parmesan, grated
|
2/3 cup
|
Grapeseed oil
|
2 tablespoons
|
Apples, small Gala or Fuji, cored,
thinly sliced
|
2
|
Trout, smoked, skinned, boned, fork flaked
|
½ pound
|
Mâche
|
4 cups
|
Walnuts, coarsely chopped
|
¾ cup
|
Mayonnaise
|
¼ cup
|
Lemon juice, fresh
|
1 tablespoon
|
Salt
|
|
Pepper, freshly ground
|
|
Chives, minced
|
2 tablespoons
|
- Cook the polenta according to its package.
- Remove from heat, and vigorously stir in the butter and cheese until evenly distributed.
- Quickly rinse a 12-by-17-inch rimmed baking sheet with cold water, and shake it dry.
- Immediately mound the polenta in the pan and, working quickly and using a spatula repeatedly dipped in hot water, spread the polenta in an even layer about ½-inch thick.
- Cover with a kitchen towel, and let stand for at least 1 hour at room temperature.
- Cut into ½-inch cubes. In a frying pan over medium-high heat, warm the oil.
- Add the polenta cubes, in batches as needed to avoid crowding, and sauté until lightly browned on all sides; transfer to paper towels to drain.
- Arrange the apples on a platter.
- Scatter the trout, greens, walnuts, and polenta croutons on top.
- In a small bowl, stir together the mayonnaise, juice, salt, and pepper.
- Drizzle over the salad, sprinkle with chives, add a grinding of pepper, and serve.
