Polenta Caprese

This polenta caprese is a little spin on my favourite caprese salad with all the fresh while keeping that deliciously fresh taste you still expect to have.

It’s no secret that I am a big fan of Italian food & this dish captures everything I love about how delicious & fresh the food is. There are so many delicious choices: spinach & ricotta cannelloni, peperonata, and bruschetta are in my top ten. But  I can’t go past  the combination of buffalo mozzarella, with delicious ripe tomatoes, especially when paired with fresh basil. I love a dish like this where they can really pop. Polenta caprese comes together in less than 30 minutes and is the perfect summer meal.

When Bec and I were in Positano, we had caprese salad just about every day. We stayed at the Punta Regina, and it had an incredible daily breakfast included in our stay, and we explored all the little deli’s in the area and would bring back the fresh produce and literally live on antipasto or caprese salad.

All while enjoying a nice glass of Chianti on our balcony over looking the bay. We never got sick of it! We were living our a dream, enjoying delicious food in perfect weather with the most stunning views. Caprese salad is so simple, but it’s perfect in its simplicity.

The combination of mozzarella and the polenta, it’s the perfect summer dinner! There is a little bit of prepping for this but don’t let this stop you from giving it a go. The secret is to just take your time & enjoy the cook. This is why I’m suggesting to try this on the weekend so you can prep your polenta so that your enjoy the cook all the while having a few cheeky wines in the process.

Polenta Caprese

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Recipe by Dad’s Home Kitchen with Jase Pashley Course: Dinner, LunchCuisine: Italian
Servings

4

servings
Prep time

4

hours 
Cooking time

20

minutes

Polenta Cake Ingredients

  • 2 cups polenta

  • 2 cups cold water

  • 3 tsp salt

  • 1/2 cup parmesan cheese grated

  • 3 cups boiled vegetable stock

  • CAPRESE SALAD INGREDIENTS
  • 2 Tbsp olive oil

  • 250 g fresh buffalo mozzarella sliced

  • 8 cherry tomatoes sliced in half

  • 1/2 cup balsamic vinegar

  • 400 can can diced tomato

  • 1 Tbsp minced garlic

  • Salt & pepper to taste

  • A small bunch of fresh basil leaves

Directions

  • In a medium saucepan, mix the cornmeal & cold water.
  • Add the vegetable stock & salt & bring to the boil whisking constantly until all the polenta is incorporated into the stock & the mixture thickens & the polenta is soft.
  • Remove from heat and stir in the parmesan.
  • Pour the polenta evenly into a greased baking tray (approx 9″x13″). Use the back of a spoon to smooth the surface.
  • Cover with plastic wrap & place in the fridge for 4 hours or overnight to set.
  • When you are ready to take the polenta out of the fridge grab a coffee mug & make circles by pushing the mug into the polenta.
  • Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once oil is hot, place polenta slices in the skillet & heat until both sides are golden brown & crispy.
  • While frying the polenta circles, bring the balsamic vinegar to a boil over medium heat & let reduce for 15-20 minutes. Remove from heat & allow to cool & slightly thicken.
  • In a small saucepan on medium heat bring to boil the diced tomato & garlic with salt & pepper to taste.
  • Smear 2 tablespoons of the sauce on your plate then Place slightly cooled polenta slices on a plate. Top each slice with a slice of mozzarella, a basil leaf & a couple of cherry tomatoes.
  • Drizzle with olive oil and balsamic vinegar reduction. Sprinkle with salt and pepper to taste.

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