Green Salad with Polenta Croutons and Chicken

Name: Green Salad with Polenta Croutons and Chicken
Yield: 12
Ingredients: For the polenta; 1 1/2 cups of cornmeal; Salt to taste; Frying oil; For the salad; 3 tablespoons of butter; 2 chicken breasts, cut into 4 pieces each; 2 cloves of garlic, minced; Chopped leaves of 1 medium lettuce; 2 cups of chopped arugula; 1 cup of fresh mushrooms, sliced; 3 tablespoons of balsamic vinegar; 1/2 cup of olive oil

1
For the polenta
2
1 1/2 cups of cornmeal
3
Salt to taste
4
Frying oil
5
For the salad
6
3 tablespoons of butter
7
2 chicken breasts, cut into 4 pieces each
8
2 cloves of garlic, minced
9
Chopped leaves of 1 medium lettuce
10
2 cups of chopped arugula
11
1 cup of fresh mushrooms, sliced
12
3 tablespoons of balsamic vinegar
13
1/2 cup of olive oil

Ingredients

1
For the polenta
2
1 1/2 cups of cornmeal
3
Salt to taste
4
Frying oil
5
For the salad
6
3 tablespoons of butter
7
2 chicken breasts, cut into 4 pieces each
8
2 cloves of garlic, minced
9
Chopped leaves of 1 medium lettuce
10
2 cups of chopped arugula
11
1 cup of fresh mushrooms, sliced
12
3 tablespoons of balsamic vinegar
13
1/2 cup of olive oil

Directions

1
Prepare the polenta: bring 6 cups of water to a boil
2
When it starts to simmer, add the cornmeal, stirring constantly
3
Season with salt
4
Cook without stopping, until it thickens and comes away from the sides of the pot
5
Pour onto a flat surface and spread into a rectangle about 1 cm thick
6
Let cool and cut into strips about 3 cm long
7
Fry in batches, using 3 cm of hot oil, until golden brown
8
Drain on paper towels and let cool
9
Fry the chicken pieces in butter, seasoned with garlic and salt to taste, until golden brown
10
Cut into croutons
11
Mix delicately with lettuce, arugula, mushrooms, polenta, and chicken
12
Season with balsamic vinegar, olive oil, and salt to taste
13
Serve immediately
14
Serves 12 as an appetizer
15
Note: When adding the cornmeal, do small batches with your hand and join it to boiling water in a 'rain' manner.