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
1
½
⅓
¾
¼
1
2
1¾
12
1
Need to make a substitution?
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.