Crispy Polenta Caprese
Gently toss tomatoes with 1 1/2 tbsp. of oil and season to taste with salt and pepper. Arrange tomatoes on a large rimmed baking sheet lined with parchment paper. Roast in a preheated 450° oven until the tomatoes begin to burst (5-10 min.). Slice polenta into 12 evenly thick rounds. Heat 2 tbsp. oil in an extra-large nonstick skillet or griddle over medium-high heat. Pan-fry polenta until golden and crisp on first side (about 5 min.). Flip polenta to fry the other side. Transfer fried polenta to four serving plates; season generously with salt. Top hot polenta with cheese, then roasted tomatoes; drizzle with balsamic glaze and sprinkle with salt and pepper to taste. Garnish with basil. Serve immediately.
- You can also use our recipe for a Balsamic Syrup in place of the balsamic reduction.
- Find prepared polenta in the Grocery Department.