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!
brisket polenta salad

Recipe by Marge Perry and David Bonom

  • 4Servings


  • 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


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.