Crispy Polenta Salad with Horseradish Dressing

Crispy Polenta Salad with Horseradish Dressing

Ingredients:
Vegetable stock
Polenta (cornmeal), plus extra for dusting
Sunflower oil, for frying
Sun-dried tomatoes
Baby kale
Baby spinach
Avocado, sliced
Sunflower seeds

Dressing:
3 tablespoons egg-free mayonnaise
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1/2-1 teaspoon grated horseradish (or horseradish cream), to taste
1/2 teaspoon honey or agave nectar
Salt flakes and cracked pepper, to taste

Directions:
1. Bring the stock to a boil in a large saucepan. Add the polenta in a steady stream, whisking continually until well combined.
2. Reduce the heat to very low and cook 10-15 minutes, stirring with a wooden spoon, until thick and smooth and the grains are tender.
3. Pour the hot polenta into a lightly greased baking dish, smooth the top and refrigerate about an hour until set.
4. Whisk the dressing ingredients together and set aside.
5. Turn out the polenta and cut into pieces about 2 inches by 1/4 inch (5 x 1 cm) thick. Dust each piece with the extra cornmeal.
6. Heat 1 tablespoon sunflower oil in a heavy frying pan over medium heat. Fry the polenta in small batches over medium-high heat until golden on both sides, adding more oil as needed. Drain on paper towels.
7. Cut each piece diagonally into triangles.
8. Gently toss the fried polenta and sun-dried tomatoes with the baby kale, spinach, avocado and sunflower seeds.
9. Just before serving, pile onto a platter and drizzle with the dressing.