Fried Polenta

Team: Iron Spartans

Host School: Winooski High School

Age Group: High School

5 oz. Spinach

5 oz. Arugula

1 block of Feta Cheese

1 1/4 Cup Cheddar Cheese

1 Cup Fontina Cheese

1/3 Cup Vegetable Broth

1/2 Tbs Honey

1/2 Tbs Lemon Juice

1/2 Tbs Dijon Mustard

1/4 Tsp Salt

1/4 Tsp Pepper

1 package of Palenta

1 Head of Garlic

1 Package of Cherry Tomatoes

1/4 Tsp Paprika

1/4 Tsp Red Pepper

1 Container Olive Oil

1. Cut the Polenta into 1/2 inch circles

2. Rub the circles with the red pepper, paprika, salt and pepper

3. Heat olive oil and fry the polenta until golden brown

4. When done, place polenta on papertowels

5. Shred the cheddar and fontina cheeses

6. Put the cheese and vegetable broth in a pot and melt--Leave on low temperature to keep it warm

7. Sautee tomatoes, garlic, and spinach in olive oil--when done put in bowl

8. In a bowl put dijon mustard, honey, salt, pepper, lemon juice and mix

9. Put arugula and spinach on plate

10. Crumble feta cheese over the arugula and spinach

11. Add the polenta on top of the arugula and spinach

12. Put the cheese sauce over the polenta

13. Then place the sauteed tomatoes, garlic and spinach on top of the cheese sauce

14. Drizzle the dijon mustard, honey, and lemon juice mixture over the arugula and spinach

15. Enjoy!