Polenta Crouton Salad

1 tube plain polenta, sliced into 1/2" thick slices

In a small, shallow bowl  or pie plate, mix together:

1/4c Dijon mustard
4 tsp. maple syrup
2 tsp. soy sauce or tamari

Put in another bowl:
1 1/2 cup panko bread crumbs

Heat vegetable oil in a shallow frying pan.

Dip polenta slices in wet ingredients, then coat with panko crumbs, and fry until brown.

When done, rest on a paper towel to soak up excess oil.

Meanwhile, make salad dressing by combining:

1 tsp. finely grated orange peel

6 Tbs. olive oil

3 Tbs. fresh orange juice
2 Tbs. balsamic vinegar
2 tsp. maple syrup
2 tsp. Dijon mustard

Serve over mixed greens.

Adapted from a recipe published in Vegetarian Times