Sun-Dried Tomato, Polenta and Veggie Salad

  • Difficulty: Ultra Basic
  • 50 minutes
  • 2 servings

Do you want to eat less meat but don’t have many ideas about what foods to make? This sun-dried tomato, polenta, and veggie salad should do the trick. It also has tofu and sunflower seeds, and it’s full of tasty nutrients!

Ingredients Needed for Sun-Dried Tomato, Polenta and Veggie Salad

3.5 ounces of cornmeal
3.5 ounces of sun-dried tomatoes in olive oil
1 arugula leaves
3.5 ounces of tofu with cumin, cubed
10 radishes, cut into quarters
½ cucumber, small cubes
2 tablespoons of sunflower seeds
2 tablespoons of olive oil
½ teaspoon salt
1 teaspoon red wine vinegar

How to Cook Sun-Dried Tomato, Polenta and Veggie Salad

  1. Pour about 1 cup (250 ml) of water in a pot, sprinkle some sea salt, and bring it to a boil.
  2. To make the polenta, gradually add the cornmeal in the water. Use a small balloon whisk and whisk vigorously until it thickens, to avoid the forming of lumps.
  3. Cover and cook the polenta on low heat for 20 to 30 minutes, whisking every 2 to 3 minutes.
  4. Remove the polenta, place it on a plate and let it cool down.
  5. Shape small balls of polenta. Place the polenta balls on the bottom of 2 jars (12 ounces/370 grams).
  6. Squeeze the sun-dried tomatoes well and add them into the jars as well.
  7. Also split the arugula in half and add it to the jars, then the tofu cubes, radishes, cucumber, and sunflower seeds. Cover the jars.
  8. Make a dressing: add the olive oil in a small bowl, with some salt and red wine vinegar. Whisk.
  9. Pour the dressing over the salads just before serving them. Shake the jars and serve.

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