Is it just me, or did the long July weekend just sneak up on us much too fast? I so excited to see the picnic and BBQ season get into full swing!. So for this weekend I’ll be bringing out one of our most popular al fresco recipes as well as some special treats to share with the family over the holiday.
This recipe was always one of our most requested back when we had the storefront in Kitsilano – it’s incredibly easy to make, multiplies perfectly, and is great as both a side salad and lunch-time main. Don’t be daunted by the polenta, it’s actually really simple to do – just keep stirring, and be sure to cool it completely (even chill it in the fridge) so that it firms up enough to mix in. Perfect picnic food never tasted so good!
- 2 cups water
- 3/4 cup polenta
- 1/2 cup grated cheddar cheese
- 1/4 cup sour cream
- 1/4 cup chopped parsley plus some leaves to garnish
- 2 tsp. sea salt
- 1 tsp. black pepper
- 2 chicken breasts, cooked and cut into 1″ cubes
- 1/3 cup chopped scallions
- 1/2 red pepper, diced in 1″ pieces
- 1 stalk celery, chopped in 1″ pieces
- 2 Tbsp. grated Asiago
- 2 Tbsp. red onion, 1″ diced
- 1/2 cup vinaigrette
- 1/4 cup white wine vinegar
- 1/2 cup olive oil
- 1/2 cup vegetable oil
- 1 tsp. dijon
- 1/4 tsp. sugar
- sea salt and fresh black pepper
Bring the water to a boil in a saucepan, then add the polenta in a slow steady stream. Boil gently for 5 to 7 minutes, stirring constantly. Stir in cheddar cheese and sour cream, parsley, sea salt and black pepper: continue to cook for 5 to 7 minutes more. Pour the mixture onto a parchment lined sheet and cool until firm.
Turn the polenta out onto a chopping board and cut into 1″ cubes. Combine all of the remaining ingredients in a bowl and mix. Gently toss the polenta into the mixture. Adjust seasoning to taste.