Polenta Caprese

  • Yield 4 servings

Juicy tomatoes, creamy cheese and tangy black olives combine in this stellar Italian salad serve on top of polenta.

polenta_caprese-relish.jpg
California Olive Committee

Ingredients

2 cups low-sodium chicken broth
2/3 cup polenta
1 cup California Black Ripe Olives, wedged
1 1/2 cups (8-ounces) cherry tomatoes, halved
1 (4-ounce) cup fresh mozzarella cheese, diced 1/2-inch
1/2 (1/2-ounce) cup basil leaves, torn
2 tablespoons olive oil
2 teaspoons red wine vinegar
Kosher salt and coarsely ground black pepper

Instructions

  1. Bring broth to a boil in a small saucepan. Whisk in polenta, turn heat down to a low simmer and cook for 20 to 30 minutes, stirring occasionally with a wooden spoon. Remove from heat and mix in 1/2 cup of olives. Pour onto a lightly greased baking sheet and form into a 7 x 8-inch rectangle. Top with a piece of plastic wrap and set aside to cool for 30 minutes.
  2. While polenta is setting, combine tomatoes, mozzarella, basil leaves and remaining olives in a large mixing bowl. Toss with 1 tablespoon of olive oil and red wine vinegar. Season to taste with salt and pepper and set aside.
  3. Remove plastic wrap and cut polenta into 4 rectangles. Heat remaining olive oil in a large sauté pan or non-stick griddle over medium-high heat. Place polenta slices in pan and cook for 2 to 3 minutes on each side until golden. Place cooked polenta onto serving plates and top with salad mixture.

Recipe courtesy of the California Olive Committee

Comments

Follow

Get every new post delivered to your Inbox.

Join 190 other followers