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Pinterest
21
Print
54
Save
1
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Email
1
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Prep 30min
Total30min
Servings12
Yummy polenta coins topped with fresh mozzarella, basil and tomato and drizzled with a balsamic vinegar reduction. A light and refreshing summer appetizer.
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By
Girl Versus Dough
Updated March 7, 2017
Ingredients
1tube (16 oz) herbed polenta, cut into 1/2-inch slices
1/2lb fresh mozzarella, cut into 1/4-inch slices
12grape tomatoes (or 6 cherry tomatoes sliced in half)
1small bunch fresh basil, leaves divided from stems
1/2cup balsamic vinegar
Olive oil, for drizzling
Salt and pepper to taste
Steps
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1
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once oil is hot, place polenta slices side by side in skillet and heat until both sides are a deep golden brown and crispy, about 15 minutes total.
2
While frying polenta slices, bring balsamic vinegar to a boil over medium heat and let reduce for 15-20 minutes. Remove from heat and allow to cool and thicken slightly.
3
Place slightly cooled polenta slices on a plate. Top each slice with a slice of mozzarella, a basil leaf and a grape tomato (or halved cherry tomato, cut side down).
4
Drizzle slices with olive oil and balsamic vinegar reduction. Sprinkle with salt and pepper to taste.
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Nutrition Facts
Serving Size:1 Serving
Calories
302.6
Total Fat
15.7g
24%
Saturated Fat
4.1g
20%
Cholesterol
14.9mg
5%
Sodium
317.8mg
13%
Potassium
92.4mg
3%
Total Carbohydrate
32.4g
11%
Dietary Fiber
1.5g
6%
Sugars
2.4g
Protein
7.0g
% Daily Value*:
Vitamin C
1.20%
1%
Calcium
10.50%
10%
Iron
4.10%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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Caprese salad is one of my favorite flavor combinations to eat in the summer. It’s fresh, delicious and above all, very easy to make.
But sometimes, even yummy caprese salads can get a little boring. That’s why I love these Caprese Polenta Bites – they’re bite-sized and have added flavors to give a little extra zing to traditional caprese.
Our mostly vegetarian household loves polenta. Though it might look kind of funny and sound a little weird (technically, it’s a type of grain mush – gross, I know. But don’t judge a polenta by its definition!), it’s one of the most delicious foundations to a meatless meal. The polenta I like to use is infused with Italian herbs, but you can use any polenta flavor you want. I’ve also used plain and sundried tomato flavors and both are equally delicious. Just slice it up, fry it in olive oil (or grill it for a healthier version) and you’re all set!
In my opinion, the balsamic vinegar reduction is the key ingredient to this appetizer. It’s a slightly thickened version of one of my absolute favorite flavors, and it’s so easy to make. Just put it on a low boil and leave it alone for 20 minutes or so, and you’re done. Really. That’s it.
The mozzarella and basil are also key to the success of this dish – make sure you buy fresh, whole mozzarella and fresh, quality basil. The better the ingredients, the better this simple dish will taste, but you don’t have to bust your budget for it.
In less than half an hour, you can have this dish served up as an appetizer or main dish for a light summer meal, or pass it around as hors de oeuvres at your next gathering. Either way, it’s a whole new way to try a popular flavor combo.
