Super Greens Salad With Polenta Croutons - cooking recipe

Ingredients

4 cups vegetable stock
1 1/2 tbsp finely chopped fresh rosemary leaves
2 cups instant polenta
1/2 cup golden raisins
1/3 cup white wine vinegar
1 clove garlic, crushed
2 tbsp maple syrup
2 tbsp olive oil
14 oz broccolini, trimmed and halved
14 oz green beans, trimmed
12 oz asparagus, woody ends snapped off
2 cups frozen peas
4 oz baby spinach
7 oz soft blue cheese, crumbled

Preparation

Grease and line a 12 x 8-inch baking pan with parchment paper, extending paper above long sides for handles.
Bring stock and rosemary to a boil in a medium saucepan. Gradually add polenta, whisking constantly; whisk for 1 min, or until thick. Pour into prepared pan, spreading evenly. Refrigerate for 1 hour, or until set.
Meanwhile, for the pickled raisin dressing, combine raisins, vinegar, garlic and maple syrup in medium bowl. Season to taste. Let stand for 10 mins. Stir in oil.
Cook broccolini, green beans, asparagus and peas in a large saucepan of boiling salted water for 2 mins, or until just tender. Drain; refresh under cold water. Place in a large bowl with spinach.
Preheat the broiler. Lightly coat a baking pan with no stick cooking spray. Cut polenta into 48 squares. Place on prepared pan; spray with cooking spray. Broil for 3 mins each side, or until golden and crisp.
Add dressing to salad; toss gently to combine. Just before serving, sprinkle with cheese and polenta croutons.