Crispy Polenta Caprese

Serves 4
  • 20 oz. grape tomatoes (2 pts.)

  • 3 ½ tbsp. extra virgin olive oil, divided, plus extra for drizzling

  • - freshly ground Kowalski's Sea Salt and Black Peppercorns

  • 24 oz. prepared polenta, such as San Gennaro Precooked Polenta

  • 6 oz. fresh mozzarella cheese, chopped

  • - balsamic reduction, such as Cucina Viva Classic Glaze

  • 1/2 oz. fresh basil, roughly chopped


Gently toss tomatoes with 1 ½ 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.