epicurious
Caprese With Crispy Polenta Croutons
Precooked polenta (yep, the kind that comes in a tube) turns into crisp croutons in no time. It's a genius upgrade to a classic caprese in this summer dinner.
👥 4 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
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.
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.
17–18-oz. tube precooked polenta1(lightly packed) basil leaves1 cup. Parmesan, finely grated (about 1 cup)2 oz
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.
¾ lb. mixed tomatoes, halved, quartered, and/or sliced1(lightly packed) basil leaves1 cup. fresh mozzarella, torn into large pieces12 ozFlaky sea salt
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