Recipes

Blackberry Polenta Fennel Salad

This one's a little bit out there, but I think the flavors and textures, although unusual, are great for special occasions. The visual alone makes it a star of the table. The quick and easy orange honey vinaigrette dressing is appropriate for a wide variety of summer salads, and the polenta is good enough that it is worth making a double batch.

By Russ Faulk, Kalamazoo Outdoor Gourmet

Serves 4

Ingredients

Directions

2 cups water
1 tablespoon butter
3/4 teaspoon kosher salt or sea salt
3/4 cup polenta
6 ounces blackberries, cut in half lengthwise
2 tablespoons extra virgin olive oil, plus some to brush on the polenta
2 tablespoons fresh orange juice
1 tablespoon honey
1/4 teaspoon black pepper
3 ounces fennel bulb, sliced very thin, plus the greens

The polenta needs a couple of hours to set, so start it early or make it the night before. To make the polenta, bring the water to a boil in a medium sauce pan.

Add the butter and stir to melt. Whisk in the polenta and salt and return to a simmer. Reduce the heat to a low simmer and cook for 10 to 15 minutes, stirring frequently, until very thick.

Fold in the blackberries and transfer the mixture to an oiled 8" x 8" baking dish or plastic food container. Smooth the mixture out evenly with a spatula and let it cool. Once the polenta is cooled, cover it tightly and refrigerate for at least 2 hours.