Description
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.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg