Greens with Polenta Croutons Recipe | Valerie Bertinelli | Food Network

Ingredients

• Olive oil, for greasing the pan
• Kosher salt
• 1 cup instant polenta
• 1 tablespoon unsalted butter
• 1/2 cup grated cheese, such as Parmigiano-Reggiano
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 10 cups (5 ounces) mixed baby greens
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons dried cranberries or currants
• 1/3 cup crumbled Roquefort cheese