Food Recipe

Italian Caesar Salad with Polenta Croutons: A Chef’s Tale of Texture and Tradition

There’s a certain magic that happens when familiar flavors are presented in an unexpected way. I remember the first time I encountered a Caesar salad with a textural twist, it wasn’t just a salad anymore; it was an experience. The crisp romaine, the tangy dressing, the salty Parmesan – all the hallmarks of a beloved classic were there, but then came the crunch. Not the ordinary, often dry, bread crouton, but something richer, more satisfying. That was the moment the concept of polenta croutons for Caesar salad lodged itself in my culinary mind, a delightful dissonance that proved to be harmonious. Years later, when I stumbled upon Giada De Laurentis’s brilliant take on this very idea, it felt like a culinary homecoming, a validation of that initial spark of inspiration.

Recipe Overview

Prep Time: 20 minutes (plus 2 hours chilling time for polenta)
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes (approximate, including chilling)
Servings: 4-6
Yield: 1 large salad
Dietary Type: Contains Dairy, Anchovy

Ingredients

For the Dressing

3 garlic cloves
4 anchovy fillets, finely chopped
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup olive oil
Salt, to taste
Fresh ground black pepper, to taste

For the Polenta Croutons

1 teaspoon olive oil
Vegetable oil (for deep frying)
2 cups basic polenta

For the Basic Polenta

3 cups water
1 teaspoon salt
1 cup yellow cornmeal
2 tablespoons unsalted butter (or 2 tablespoons unsalted margarine)

For the Salad

3 small heads romaine lettuce, halved lengthwise (or 2 large heads)
1/2 cup drained sun-dried tomatoes packed in oil, cut into thin strips
1/2 cup pine nuts, toasted (walnuts can be substituted as a personal preference)
1 1/2 ounces shaved Parmesan cheese

Equipment Needed

Heavy large saucepan
Whisk
Food processor (or mortar and pestle)
Half sheet pan
Baking dish (for chilling polenta)
Heavy large frying pan
Slotted spoon
Paper towels
Grill or grill pan
Serving platter

Instructions

Make the Polenta (Prepare this first)

Begin by preparing the polenta. In a heavy large saucepan, bring the 3 cups of water to a boil.
Once boiling, add the 1 teaspoon of salt.
Gradually whisk in the 1 cup of yellow cornmeal. Continue whisking until the mixture is smooth and free of lumps.
Reduce the heat to low and cook, stirring often, until the polenta thickens and the cornmeal is tender. This typically takes about 12 to 15 minutes.
Turn off the heat. Stir in the 2 tablespoons of unsalted butter (or margarine) until it is completely melted and incorporated.
Lightly oil a half sheet pan. This will prevent the polenta from sticking.
Transfer the hot polenta to the prepared baking dish. Spread it evenly to a thickness of 3/4-inch.
Refrigerate the polenta until it is cold and firm. This process takes approximately 2 hours.

Make the Dressing

In a food processor, finely chop the 3 garlic cloves and the 4 anchovy fillets. If you don’t have a food processor, a mortar and pestle can be used, or you can mince them very finely by hand.
Add the 1/4 cup fresh lemon juice and the 1 tablespoon Dijon mustard to the food processor.
With the machine running, gradually blend in the 1/2 cup of olive oil. Continue processing until the dressing is emulsified and smooth.
Season the dressing, to taste, with salt and fresh ground black pepper. Taste and adjust seasonings as needed.

Prepare the Polenta Croutons

Once the polenta is firm, cut it into 3/4-inch cubes.
Pat the polenta cubes dry thoroughly with paper towels. This step is crucial for achieving a good crisp on the outside.
In a heavy large frying pan, add enough vegetable oil to come 1-inch up the sides of the pan.
Heat the oil over high heat. You want the oil to be hot enough to sizzle immediately upon contact with the polenta. A good test is to drop a tiny piece of polenta; if it sizzles and floats, the oil is ready.
Working in batches of 10, carefully add the polenta cubes to the hot oil, one at a time. Be cautious as the oil may splatter.
Fry the cubes until golden brown, stirring occasionally to ensure even cooking and to keep the cubes from sticking together. This should take about 2 minutes per batch.
Using a slotted spoon, transfer the polenta croutons to a paper towel-lined plate to drain any excess oil.
(Make-Ahead Note: The dressing and polenta croutons can be prepared up to 1 day ahead. Cover the dressing and polenta croutons separately and refrigerate. Before serving, rewarm the polenta croutons on a baking sheet in a 350°F oven for about 10-15 minutes until heated through and crisp.)

Make the Salad

Prepare your barbecue for high heat, or heat a grill pan over high heat.
Grill the lettuce halves until lightly charred. This should take about 2 minutes per side. The char adds a wonderful smoky depth to the salad.
Once grilled, cut the lettuce into bite-size pieces.
On a serving platter, mound the grilled, chopped lettuce.
Decoratively scatter the 1/2 cup of sun-dried tomatoes (cut into thin strips) and the 1/2 cup of toasted pine nuts (or walnuts) over the lettuce.
Drizzle with enough dressing to evenly coat the salad. You may not need all of the dressing.
Sprinkle the 1 1/2 ounces of shaved Parmesan cheese over the salad.
Finally, scatter the warm polenta croutons over the top.
Serve immediately to enjoy the contrast of textures and temperatures.

Expert Tips & Tricks

For an extra layer of flavor in your polenta, consider adding a pinch of garlic powder or a finely minced garlic clove to the basic polenta mixture before it chills. This echoes the Cuban technique mentioned in the inspiration. When toasting your pine nuts, keep a close eye on them; they can go from golden to burnt very quickly. A dry skillet over medium heat is perfect for this. If you find your dressing too thick, a tablespoon of warm water whisked in can thin it out beautifully.

Serving & Storage Suggestions

This Italian Caesar salad is best served immediately after assembly to preserve the crispness of the lettuce and the warmth of the polenta croutons. If you have any leftovers, store the dressed salad components separately in airtight containers in the refrigerator. The polenta croutons can be stored at room temperature for up to a day, or refrigerated for longer. They will lose some crispness but can be re-crisped in a 350°F oven for about 10-15 minutes. The dressing will keep in an airtight container in the refrigerator for up to 3 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	917.3 kcal
Calories from Fat	500 g	55%
Total Fat	55.6 g	85%
Saturated Fat	11.2 g	55%
Cholesterol	28 mg	9%
Sodium	1044.6 mg	43%
Total Carbohydrate	94 g	31%
Dietary Fiber	18.2 g	72%
Sugars	7.4 g	29%
Protein	21.9 g	43%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While the toasted pine nuts are classic, toasted walnuts offer a lovely, slightly earthier note, as noted in the original inspiration. For a vegetarian version, omit the anchovies from the dressing and consider adding a pinch of umami-rich ingredients like nutritional yeast or a tiny bit of mushroom powder. If you’re short on time, pre-made polenta can be used, though the homemade version offers superior texture and flavor. You can also omit the grilling step for the lettuce and use it fresh if preferred, though grilling adds a unique smoky dimension.

FAQs

Q: Can I make the polenta croutons ahead of time?
A: Yes, you can prepare the polenta croutons a day in advance. Store them in an airtight container at room temperature or refrigerate. Reheat them in a 350°F oven for about 10-15 minutes to regain crispness.

Q: What’s the best way to ensure the polenta croutons get crispy?
A: Ensure the polenta is completely firm and cold before cutting. Patting the cubes dry with paper towels is also essential to remove excess moisture before frying.

Q: My Caesar dressing seems too thick. How can I adjust it?
A: Whisk in a tablespoon of warm water or a little more lemon juice at a time until you reach your desired consistency.

Q: Can I use a different type of lettuce?
A: While romaine is traditional for its crisp texture, you can experiment with other sturdy greens like Little Gem or even a mix of sturdy lettuces.

Q: Is it necessary to grill the lettuce?
A: Grilling the lettuce adds a delicious smoky flavor and a slight char, which is a wonderful counterpoint to the creamy dressing and rich croutons. However, you can use fresh romaine if grilling isn’t an option.

Final Thoughts

This Italian Caesar Salad with Polenta Croutons is a testament to how thoughtful additions can elevate a beloved dish into something truly special. The crunchy, yielding polenta croutons offer a satisfying contrast to the crisp romaine and the vibrant dressing. It’s a salad that feels both rustic and refined, perfect for a weeknight meal that wants to feel like a celebration, or as an impressive starter for guests. I encourage you to try it, to experience that delightful interplay of textures and tastes. Serve it with a chilled glass of Vermentino or a light-bodied Sangiovese, and savor every bite. Don’t hesitate to share your own variations or feedback; culinary journeys are always richer when shared.

Italian Caesar Salad With Polenta Croutons Recipe