1batch Balsamic Miso Mustard Vinaigrettesee other recipe
Instructions
Preheat the oven to 400°F. Place the polenta cubes on a baking sheet lined with parchment paper or a silpat mat. Drizzle with the olive oil and sprinkle with the salt and pepper. Stir gently to evenly coat the cubes and spread them into one layer on the pan. Bake for 25-30 minutes golden brown and crispy.
Meanwhile, combine the arugula, red onion, bell pepper, cucumber and Chickpea Bruschetta in a large bowl.
Add the polenta cubes when cooked and toss with the Balsamic Miso Mustard Vinaigrette