Introduction to Fried Polenta Panzanella with Tomato, Basil, and Burrata
Get ready to meet your new favorite twist on a classic Italian salad! This Fried Polenta Panzanella takes everything you love about traditional panzanella—juicy tomatoes, fresh basil, and bold flavors—and upgrades it with golden, crispy cubes of fried polenta in place of bread. Topped with creamy burrata and drizzled with olive oil, this dish is a stunning mix of textures and tastes: crunchy, creamy, savory, and fresh all at once. It’s rustic, refined, and ridiculously delicious.
Why You’ll Love This Recipe:
Crispy Fried Polenta: A crunchy, golden alternative to stale bread that adds richness and structure.
Burrata Brilliance: Creamy, decadent cheese that perfectly balances the acidity of the tomatoes.
Fresh & Flavorful: Bursting with vibrant summer produce and bright basil for peak seasonal taste.
Unexpected Yet Comforting: A creative take on a salad that feels indulgent but still light and fresh.
Ideal for Sharing: Beautifully plated and full of color—perfect for gatherings, picnics, or date night dinners.
Ingredients for Fried Polenta Panzanella with Tomato, Basil, and Burrata
This golden gem brings a touch of sunshine to your dish. For this Fried Polenta Panzanella with Tomato, Basil, and Burrata, you’ll need a mix of pantry staples and fresh produce. Here’s what you’ll need:
Polenta: This cornmeal base gives the dish its unique texture. It’s versatile and can be used in various recipes.
Water: Essential for cooking the polenta to the perfect consistency.
Salt: Enhances the flavors of the dish. A must-have in any kitchen!
Olive Oil: Adds richness and helps achieve that golden, crispy exterior when frying.
Garlic Powder: A quick way to infuse flavor without the hassle of fresh garlic.
Italian Seasoning: A blend of herbs that brings a taste of Italy to your plate.
Cherry Tomatoes: Their sweetness and juiciness are perfect for this dish. Feel free to use heirloom tomatoes for a colorful twist!
Fresh Basil Leaves: Adds a fragrant, aromatic touch that brightens the dish.
Burrata Cheese: This creamy cheese is the star of the show, melting beautifully over the warm polenta.
Balsamic Vinegar: A drizzle of this tangy vinegar elevates the flavors and adds a touch of acidity.
Salt and Pepper: Essential for seasoning to taste, ensuring every bite is delicious.
For those looking to switch things up, consider adding toasted pine nuts or walnuts for extra crunch. If burrata isn’t available, fresh mozzarella or feta cheese can be delightful substitutes. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Fried Polenta Panzanella with Tomato, Basil, and Burrata
Now that you have all your ingredients ready, let’s dive into the steps to create this mouthwatering Fried Polenta Panzanella with Tomato, Basil, and Burrata. Each step is straightforward, ensuring you can whip this up without breaking a sweat. Let’s get cooking!
Step 1: Prepare the Polenta
Start by bringing 4 cups of water to a boil in a medium saucepan. Once it’s bubbling, add 1 teaspoon of salt. Gradually whisk in the polenta, stirring constantly to avoid any lumps. This is where the magic begins! Reduce the heat to low and let it cook for about 15 minutes. Stir frequently until it thickens to a creamy consistency. The aroma will be irresistible!
Step 2: Chill the Polenta
Once your polenta has thickened, pour it into a greased 9×9-inch baking dish. Spread it evenly and smooth the top. Now, let it cool at room temperature for about 30 minutes. After that, pop it in the fridge for at least an hour. This chilling time is crucial for achieving that perfect texture when frying.
Step 3: Fry the Polenta
After the polenta has chilled and firmed up, it’s time to cut it into squares or rectangles. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Carefully add the polenta pieces to the skillet. Fry them until they’re golden brown and crispy on all sides, about 3-4 minutes per side. The sound of sizzling polenta is music to my ears!
Step 4: Make the Tomato and Basil Mixture
While the polenta is frying, grab a large bowl and combine the halved cherry tomatoes, torn basil leaves, balsamic vinegar, garlic powder, Italian seasoning, and a sprinkle of salt and pepper. Toss everything gently to combine. This mixture is where the freshness comes alive, and it complements the crispy polenta beautifully.
Step 5: Assemble and Serve
Now for the fun part! Place the fried polenta on a serving platter. Top it generously with the tomato and basil mixture. Finally, tear the burrata cheese over the top, allowing it to melt slightly into the warm polenta. Drizzle with a bit more olive oil if you like. Serve it up and watch everyone dig in!
Tips for Success
Make sure to stir the polenta constantly while cooking to avoid lumps.
Let the polenta chill completely for the best frying results.
Use a non-stick skillet for easier frying and cleanup.
Experiment with different herbs in the tomato mixture for added flavor.
Don’t skip the balsamic vinegar; it adds a delightful tang!
Equipment Needed
Medium Saucepan: For boiling water and cooking polenta. A large pot works too.
Whisk: Essential for mixing polenta smoothly. A wooden spoon can also do the trick.
9×9-inch Baking Dish: For setting the polenta. Any similar-sized dish will work.
Large Skillet: For frying the polenta. A non-stick skillet is ideal.
Large Bowl: To mix the tomato and basil ingredients. A salad bowl is perfect.
Variations of Fried Polenta Panzanella with Tomato, Basil, and Burrata
Spicy Kick: Add some crushed red pepper flakes to the tomato and basil mixture for a spicy twist.
Grilled Veggies: Toss in some grilled zucchini or bell peppers for added flavor and texture.
Herbed Polenta: Mix fresh herbs like rosemary or thyme into the polenta before chilling for an aromatic touch.
Vegan Option: Substitute burrata with a plant-based cheese or avocado for a creamy, dairy-free alternative.
Protein Boost: Add grilled chicken or chickpeas to the salad for a heartier meal.
Serving Suggestions for Fried Polenta Panzanella with Tomato, Basil, and Burrata
Pair with a crisp green salad for a refreshing contrast.
Serve alongside grilled chicken or fish for a complete meal.
Complement with a chilled glass of white wine, like Pinot Grigio.
Garnish with extra basil leaves for a pop of color.
Present on a rustic wooden board for a charming touch.
FAQs about Fried Polenta Panzanella with Tomato, Basil, and Burrata
Can I make Fried Polenta Panzanella ahead of time?
Absolutely! You can prepare the polenta in advance and chill it. Just fry it right before serving for that crispy texture. The tomato and basil mixture can also be made ahead; just toss it with the fried polenta when you’re ready to eat.
What can I substitute for burrata cheese?
If burrata isn’t available, fresh mozzarella or feta cheese works beautifully. Each brings its own unique flavor, so feel free to experiment based on your preference!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat the polenta in a skillet to regain some of that crispy texture before serving again.
Can I use different vegetables in the salad?
Definitely! Feel free to add or substitute with your favorite veggies. Grilled zucchini, bell peppers, or even arugula can add a delightful twist to your Fried Polenta Panzanella.
Is this dish gluten-free?
Yes! Polenta is naturally gluten-free, making this Fried Polenta Panzanella a great option for those with gluten sensitivities. Enjoy without worry!
Final Thoughts
Creating Fried Polenta Panzanella with Tomato, Basil, and Burrata is more than just cooking; it’s about bringing joy to the table. The crispy polenta, fresh tomatoes, and creamy burrata come together in a symphony of flavors that will make your taste buds sing. This dish is perfect for gatherings or a cozy night in, and it’s sure to impress anyone lucky enough to share it with you. So, roll up your sleeves, embrace the process, and enjoy the delightful experience of making and sharing this vibrant dish. Trust me, it’s a culinary adventure worth taking!
Fried Polenta Panzanella with Tomato, Basil, and Burrata is a must-try dish that combines crispy polenta with fresh tomatoes, basil, and creamy burrata cheese.
Ingredients
Scale
2 cups polenta
4 cups water
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 cup cherry tomatoes, halved
1 cup fresh basil leaves, torn
8 ounces burrata cheese
2 tablespoons balsamic vinegar
Salt and pepper to taste
Instructions
In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt. Gradually whisk in the polenta, stirring constantly to avoid lumps. Reduce heat to low and cook for about 15 minutes, stirring frequently until thickened.
Once thickened, pour the polenta into a greased 9×9-inch baking dish. Spread it evenly and smooth the top. Let it cool at room temperature for about 30 minutes, then refrigerate for at least 1 hour until firm.
After the polenta has chilled, cut it into squares or rectangles. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the polenta pieces and cook until golden brown and crispy on all sides, about 3-4 minutes per side. Remove from the skillet and set aside.
In a large bowl, combine the cherry tomatoes, torn basil leaves, balsamic vinegar, garlic powder, Italian seasoning, and salt and pepper to taste. Toss gently to combine.
To serve, place the fried polenta on a serving platter. Top with the tomato and basil mixture, and tear the burrata cheese over the top. Drizzle with additional olive oil if desired.
Notes
For added crunch, sprinkle some toasted pine nuts or walnuts on top before serving.
Substitute the burrata with fresh mozzarella or feta cheese for a different flavor profile.
