Brisket & Polenta Salad - Rachael Ray Every Day

    Brisket & Polenta Salad

    Do future you a favor: Cook a big batch of brisket, tuck it away in your freezer and stir up this quick dinner...whenever!
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    brisket polenta salad

    Recipe by Marge Perry and David Bonom

    • 4Servings

    Ingredients

    • 2 cups diced polenta from a tube
    • 1 tbsp. olive oil
    • 12 oz. red leaf lettuce, torn (12 cups)
    • 1/3 cup sliced radishes
    • 1 cup snap peas
    • 1 1/4 cups Wine-Braised Brisket, thawed,chopped and warmed
    • 3/4 cup vinaigrette

    Preparation

    In nonstick skillet, cook polenta in oil over medium-high, stirring occasionally, until golden, about 8 minutes. In large bowl, toss polenta croutons, lettuce, radishes, snap peas and Wine-Braised Brisket with vinaigrette.