Name: Fried Polenta Panzanella with Tomato, Basil, and Burrata
Prep time: 50 min
Cook time: 50 min
Yield: 8
Ingredients: 4 pounds mixed heirloom tomatoes (make sure they are very ripe!), cored and cut into 1-inch wedges -; 1 tablespoon kosher salt, plus more to taste -; 2 pounds store-bought prepared polenta -; 1/2 cup plus 6 tablespoons extra virgin olive oil, divided -; 1 shallot, minced -; 2 garlic cloves, minced -; 1 teaspoon Dijon mustard -; 3 tablespoons balsamic vinegar -; Freshly ground black pepper, to taste -; 1 bunch basil leaves, divided (half of the basil leaves should be torn and half left whole) -; 8 ounces burrata, torn into pieces -; Flaky salt, to taste -

Ingredients for - Fried Polenta Panzanella with Tomato, Basil, and Burrata

1. 4 pounds mixed heirloom tomatoes (make sure they are very ripe!), cored and cut into 1-inch wedges

2. 1 tablespoon kosher salt, plus more to taste

3. 2 pounds store-bought prepared polenta

4. 1/2 cup plus 6 tablespoons extra virgin olive oil, divided

5. 1 shallot, minced

6. 2 garlic cloves, minced

7. 1 teaspoon Dijon mustard

8. 3 tablespoons balsamic vinegar

9. Freshly ground black pepper, to taste

10. 1 bunch basil leaves, divided (half of the basil leaves should be torn and half left whole)

11. 8 ounces burrata, torn into pieces

12. Flaky salt, to taste

How to cook deliciously - Fried Polenta Panzanella with Tomato, Basil, and Burrata

1 . Stage

Season and drain the tomatoes: Place a colander in a large bowl, then add tomatoes to the colander and toss with 1 tablespoon of kosher salt. Set aside at room temperature to allow the tomatoes to drain, stirring every 10 minutes, for 30 minutes total.

2 . Stage

Prep the polenta: Store bought polenta usually comes in tubes. For attractive rectangles, trim the edges to square the polenta off before slicing into 1-inch rectangles. Discard the scraps.

3 . Stage

Fry the polenta: Meanwhile, fry the polenta. In a large skillet over medium heat, warm 4 tablespoons of olive oil. In batches, sear the polenta until golden brown on all sides and tender in the center, about 6 minutes total. Transfer to a paper towel lined plate and sprinkle lightly with kosher salt, to taste. Set aside to cool.

4 . Stage

Make the dressing: Remove the colander from the bowl and set it in the sink. Keep the accumulated tomato juices in the bowl. Add the shallot, garlic, mustard, and balsamic. Allow to sit for 5 minutes. Then, slowly pour in the remaining 1/2 cup olive oil while whisking constantly. Season to taste with kosher salt and pepper.

5 . Stage

Mix the panzanella: Right before serving, add the tomatoes, polenta, and torn basil into the bowl with the dressing. Toss to combine.

6 . Stage

Transfer to a serving platter, top with burrata, and serve: Use a large spoon to transfer to a serving platter. There will be residual liquid, dress as desired. Top panzanella with burrata. Drizzle with 2 tablespoons olive oil and season with flaky salt and a few grinds of freshly cracked black pepper. Garnish with whole basil leaves. Serve. Did you love this recipe? Give us some stars below!