Caprese Polenta Salad
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Caprese Polenta Salad is a delightful twist on the classic Italian caprese salad, combining creamy polenta with fresh tomatoes, mozzarella, basil, and balsamic glaze.
This salad is a delicious and refreshing dish that combines the classic flavors of caprese salad with creamy polenta patties. This dish is perfect for a light lunch or as a side dish for dinner white the summer heat is on.
To make it, start by cooking the polenta as explained below or according to your package instructions. Once cooked, spread the polenta onto a pan or baking sheet and let it cool and firm up. Once cooled, form patties and roast until golden brown.
Next, slice ripe larger tomatoes and half small sorts, and chop fresh mozzarella cheese into chunks. Arrange the tomato and mozzarella slices on top of the chilled polenta. Drizzle with aceto glaze and olive oil and garnish with fresh basil leaves.
The combination of creamy polenta, juicy tomatoes, tangy balsamic glaze, and fresh basil creates a burst of flavors in every bite. This salad is not only delicious but also visually appealing with its vibrant colors.
Polenta Caprese Salad can be served as an appetizer at your next gathering or enjoyed as a light meal on a warm summer day. It’s easy to make and requires minimal ingredients, making it a great option for when you’re short on time but still want something tasty and satisfying.
Give this one a try and impress your family and friends with this flavorful twist on a classic Italian dish!
Caprese Polenta Salad
Caprese Polenta Salad is a delightful twist on the classic Italian caprese salad, combining creamy polenta with fresh tomatoes, mozzarella, basil, and balsamic glaze.
Ingredients
- Ingredients for 8 polenta patties :
- 9 ½ Tbsp polenta
- 1 ½ cup water
- 1 tsp butter
- 2 Tbsp parmesan
- Pinch of salt and ground black pepper
- 2 Tbsp extra virgin olive oil
- Ingredients for salad:
- 8 little balls of fresh mozzarella
- 10 multi coloured little tomatoes, sliced
- 2 slices red large tomato
- Fresh basil leaves to taste
- Aceto balsamico cream and olive oil to taste
Instructions
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Prepare 7 x 8.5 rectangular dish. Spray it with water and leave aside.
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For polenta mix, bring water with salt to boil over medium heat, add polenta and boil for 3 minutes, stirring constantly.
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Once thicken, add parmesan and butter. Mix well, pour immediately to prepared pan and leave to cool. It takes 10 minutes.
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Prepare pan and add 2 Tbsp olive oil into it.
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Once polenta is cooled, cut rounded patties (2.5 inches in diameter) and fry in prepared pan with olive oil. It takes three minutes on each side to have golden polenta slices for your salad.
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Place patties on the dishes and arrange with mozzarella, tomatoes, and basil.
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Sprinkle with aceto and olive oil and enjoy.
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