Crispy Polenta Caprese
Ingredients
2 pt. (20 oz.)
grape tomatoes
3 ½ tbsp.
Kowalski's Extra Virgin Olive Oil, divided, plus extra for drizzling
- freshly ground Kowalski's Sea Salt and Black Peppercorns, to taste
18 oz.
prepared polenta (such as Ancient Harvest brand)
6 oz.
Kowalski's Signature Fresh Mozzarella Cheese (from the Specialty Cheese Case), chopped
- balsamic glaze (such as Cucina Viva brand), to taste
½ oz.
fresh basil leaves, roughly chopped
Directions
- Preheat oven to 450°.
- Gently toss tomatoes with 1 ½ tbsp. of oil; season to taste with salt and pepper.
- Arrange tomatoes on a large rimmed baking sheet lined with parchment paper; roast until tomatoes begin to burst (5-10 min.).
- Slice polenta into 9 evenly thick rounds.
- In an extra-large nonstick skillet or on a griddle, heat 2 tbsp. oil over medium-high heat.
- Pan-fry polenta until golden and crisp on first side (about 5 min.); flip to fry other side.
- Divide fried polenta among 3 dinner plates; season generously with salt.
- Top hot polenta with cheese, then roasted tomatoes.
- Drizzle with balsamic glaze; sprinkle with salt and pepper to taste.
- Garnish with basil; serve immediately.
Tasty Tip:
- You can also use our recipe for Balsamic Syrup in place of the balsamic reduction.
