Crispy Polenta Cakes with Burst Tomatoes and Burrata
A simple yet elegant appetizer or light meal that's perfect for summer! Golden seared polenta rounds are topped with juicy burst cherry tomatoes, creamy burrata, fresh basil, and a drizzle of balsamic glaze.
Servings: 8 polenta cakes
Equipment
- 2 Pan
Ingredients
Polenta Cakes
- 1 tube Pre-Cooked Polenta I used one 18 oz tube from Trader Joe's
- 1 teaspoon Extra Virgin Olive Oil more as needed
Tomatoes and Toppings
- 1 tablespoon Extra Virgin Olive Oil
- 10 ounces Cherry Tomatoes
- ¼ teaspoon Red Pepper Flakes adjust to taste
- ½ teaspoon Kosher Salt adjust to taste
- ¼ teaspoon Black Pepper adjust to taste
- 1 clove Garlic thinly sliced
- 4 ounces Burrata Cheese
- 1 tablespoon Balsamic Glaze adjust to taste
- ¼ cup Fresh Basil chiffonade or torn
- Flaky Salt optional
Instructions
Polenta Cakes
- Slice the tube of polenta into 8 rounds, each about ½ inch thick. You’ll have 2 smaller end pieces that can be cooked or discarded.
- Heat a drizzle of olive oil in a nonstick skillet over medium-high heat. Add the polenta rounds in a single layer (work in batches if needed) and cook for 4–5 minutes per side, or until golden brown and crispy. Transfer to a plate and sprinkle with flaky salt, if desired.
Tomatoes and Assembly
- Meanwhile, in a separate pan, heat 1 tbsp olive oil over medium heat. Add the cherry tomatoes, red pepper flakes, Kosher salt, and black pepper. Reduce heat to medium-low, cover with a lid, and cook for about 10 minutes, or until the tomatoes begin to soften and burst. Use a wooden spoon to gently press on the tomatoes to help them burst.
- Once the tomatoes have started to burst, stir in the sliced garlic. Cook for another 2–3 minutes. Season with additional Kosher salt and black pepper to taste.
- To serve, divide the crispy polenta cakes among plates. Spoon the burst tomatoes over the top, followed by torn burrata, more fresh basil, and a drizzle of balsamic glaze.
Video
Notes
- Note: This recipe makes 8 polenta cakes. Serves 2 as a main course or 4 as an appetizer.
- Storage: Store leftovers in an airtight container in the fridge for up to 2-3 days. Store the tomato mixture and polenta separately, and assemble fresh.
- Reheating: Warm polenta cakes in a hot skillet or oven to bring back their crispiness. The microwave works too, but the polenta cakes will be softer.
Nutrition
Calories: 99kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 152mg | Potassium: 96mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 0.4mg
