Fried Polenta Panzanella with Tomato, Basil, and Burrata
Ingredients
- 4 pounds mixed heirloom tomatoes
- 1 tablespoon kosher salt
- 2 pounds store-bought prepared polenta
- 1 shallot
- 1/26 cuptablespoons extra-virgin olive oil
- 2 cloves garlic
- 1 teaspoon Dijon mustard
- 3 tablespoons balsamic vinegar
- Freshly ground black pepper
- 1 bunch basil leaves
- 8 ounces burrata
- Flaky salt
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Instructions
- 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.
- 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.
- 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.
- 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.
- Right before serving, add the tomatoes, polenta, and torn basil into the bowl with the dressing. Toss to combine.
- 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!
Source
Original recipe: View Original