Categories: Salad- Salad Dressings- Slaw

Ingredients

• 1 cup yellow cornmeal
• 1 tsp. kosher salt
• 1 tsp. cumin
• 1/4 cup finely chopped green onions
• 4 Tbsp. olive oil
• 3 Tbsp. lemon juice
• Salt and cracked black pepper
• 1 cup arugula
• 1 cup fresh raspberries
• 1/2 medium cucumber, sliced
• 1/2 cup chopped fresh Italian parsley
• 1/2 cup chopped fresh mint
• 1/4 cup crumbled feta cheese

Directions

1. For polenta, in a medium saucepan bring 2 1/2 cups water to boiling. Meanwhile, in a bowl stir together cornmeal, 3/4 cup cold water, salt and cumin. Slowly add cornmeal mixture to boiling water, stirring constantly. Reduce heat to medium; cook 15 minutes or until very thick, stirring occasionally. Remove from heat; stir in bulgur and green onions.

2. Spread polenta into a plastic-wrap-lined 9-inch round cake pan. Let stand, uncovered, 30 minutes. Cover, chill at least 1 hour or until firm.

3. Remove polenta from pan, pat dry. Brush both sides with 1 Tbsp. of the olive oil. Place directly on greased grill rack over medium heart. Grill covered, 15 minutes or until heated

4. through, turning once using a flat baking sheet. Transfer to a serving platter.

5. In a large bowl whisk together remaining oil and lemon juice. Season to taste with salt and cracked black pepper. Add arugula, raspberries, cucumber, parsley, and mint; place on polenta cake. Sprinkle with feta.

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