Description
Crispy grilled polenta wedges provide the perfect base for creamy burrata and a fresh, tangy salad of tomatoes, basil, and capers. It’s an elegant appetizer or light main course.
Ingredients
Units
Scale
- 2 cups water
- 2 cups 2% milk
- 1 teaspoon salt
- 1 cup Instant Polenta Cornmeal
- 4 medium tomatoes (chopped)
- 1 small red onion (chopped)
- 1/4 cup basil (chopped)
- 2 tablespoons capers
- 2 tablespoons Extra Virgin Olive Oil (plus more for grilling)
- 1 teaspoon Colativa Chardonnay White Wine Vinegar
- salt and pepper to taste
- handful of arugula
- 8 ounces burrata
- Balsamic Glace to drizzle
Instructions
- In a medium saucepan over medium heat, bring water, milk, and salt to a simmer. Gradually whisk in cornmeal, making sure no clumps form. Cook for about 5 minutes, stirring occasionally, until cornmeal is cooked. Remove from heat, pour cornmeal into a 10 inch round pan and smooth out the surface with a rubber spatula. Let polenta cool to room temperature, then transfer to refrigerator for at least 2 hours.
- In the meantime, mix together tomatoes, red onion, basil, and capers. In a small bowl, whisk together olive oil and vinegar. Pour over tomato mixture and toss to coat. Salt and pepper to taste and set aside.
- Prepare grill or grill pan on stove top. Cut polenta into 12 even wedges and brush both sides with olive oil. Grill for 3-5 minutes per side, until polenta is golden brown.
- On a large serving platter, scatter some arugula. Add grilled polenta wedges, then top with tomato mixture and burrata. Drizzle balsamic glace over dish. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Insalata, Primi, Side
- Cuisine: Italian