Crispy Polenta, Pepper And Walnut Salad - cooking recipe

Ingredients

6 oz polenta
1.5 oz Parmesan cheese, coarsely grated
2 oz cheddar cheese, coarsely grated
1 tbsp olive oil
3 oz baby spinach
1 None large red pepper, thinly sliced
1 None small red onion, peeled, thinly sliced
None None Walnut Dressing
1/4 cup walnut oil
2 tbsp white wine vinegar
1 clove garlic, minced
1/3 cup toasted walnuts, coarsely chopped
1 tbsp fresh flat-leaf parsley leaves, coarsely chopped

Preparation

Oil a 12x8 inch rimmed baking dish.
Bring 4 cups water to a boil. Gradually stir in polenta. Reduce heat and simmer, stirring, for about 10 mins, or until polenta thickens. Stir in cheese until melted. Transfer to prepared pan, smooth surface and chill for 1 hour, or until firm.
Turn polenta out onto a cutting board and cut into 1/3 inch cubes. Heat oil in a large frying pan. Cook polenta until browned lightly. Toss with remaining ingredients.
Meanwhile, to make the walnut dressing, whisk together all ingredients. Season. Add to salad and toss to combine.