In this recipe, classic caprese salad goes from side dish to main, all thanks to a tube of precooked polenta. Found next to the dried pasta in the supermarket, store-bought polenta is often viewed as a shadow of its homemade counterpart. But try slicing and frying it—and you'll see that it's the ideal weeknight sidekick. After next to no work, you get crisp-on-the-outside, creamy-on-the inside rounds, not unlike croutons. Sprinkling grated Parmesan on the outside gives them a salty, frico-like exterior. I like to scattered the polenta croutons alongside sliced tomatoes, torn mozzarella, and fresh basil, then dress everything in a simple combination of balsamic vinegar and olive oil. For a heartier meal, feel free to serve with grilled chicken, shrimp, or tofu—but to me, this is a perfect dinner on its own.
Recipe information
Total Time
35 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Whisk together 1 garlic clove, finely grated, ½ cup extra-virgin olive oil, ⅓ cup balsamic vinegar, ¼ tsp. Diamond Crystal or Morton kosher salt, and ¼ tsp. freshly ground pepper in a large bowl. Taste dressing and season with more salt and pepper if needed. Set aside.
Step 2
Slice one 17–18-oz. tube precooked polenta into 14–16 rounds, about ⅓" thick. Season both sides with remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Heat remaining 2 Tbsp. extra-virgin olive oil in a nonstick skillet over medium-high. Working in 2 batches, cook polenta rounds in a single layer, undisturbed, until golden underneath, 5–7 minutes. Sprinkle about 1 Tbsp. of 2 oz. Parmesan, finely grated (about 1 cup) over each round and cook until melted, about 1 minute. Turn over and cook until golden on other sides, about 5 minutes. Transfer to a platter.
Step 3
Spoon about a third of reserved dressing over polenta rounds. Arrange 1¾ lb. mixed tomatoes, halved, quartered, and/or sliced, and 12 oz. fresh mozzarella, torn into large pieces, over and around polenta rounds. Spoon about half of remaining dressing over tomatoes and mozzarella and scatter 1 cup (lightly packed) basil leaves on top. Season with flaky sea salt and more pepper. Serve with remaining dressing on the side.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
23 Tangy Recipes With Balsamic Vinegar
Like balsamic-braised chicken, salmon with a honey-vinegar glaze, and pork tenderloin with a cherry-balsamic pan sauce.These Polenta Croutons Will Elevate Any Salad
Start with a store-bought tube and you’re most of the way to dinner.
