POLENTA CAKES WITH BURRATA & ROASTED TOMATOES
Crispy on the outside, warm and smooth on the inside, then a burst of tanginess from the juicy tomatoes, swept with a hint of garlic, rounded out with creamy burrata. A great appetizer that’s so easy to make. You may want to portion out 2 per person because your guests won’t be satisfied with just one polenta cake!
Polenta Cakes with Burrata & Roasted Tomatoes
1 tube Trader Joe’s organic precooked polenta
1 ball of burrata cheese or buffalo mozzarella cheese
6 oz oven roasted tomatoes
⅓ cup olive oil
salt & pepper
Prepare ahead of time the roasted tomatoes or buy Bristol Farms’ roasted tomatoes in oil that are delectable (in the deli section).
Carefully unwrap polenta and, using a knife that you’ve brushed with oil (you can wipe olive oil on both sides of the knife with a paper towel too), slice the loaf of polenta into ¾ “ rounds, discarding the end slices. Make sure you oil the knife after each slice or the knife will stick to the polenta and will cause the slices to crumble. Be very slow and gentle as you slice.
In a medium fry pan, heat olive oil over medium high heat. You’ll work frying the polenta in two batches. Also, be very careful as the oil will splatter and burn you. Carefully place 4 slices of polenta in the hot oil. Fry for about 3 minutes each side, making sure one side is golden brown before flipping to the other side. When the first batch is done, place on a paper towel lined plate to soak up the excess oil. Sprinkle with salt and pepper. Repeat with second batch.
As the second batch is frying, take out the cheese and portion your slices so that each polenta cake is generously covered in creamy goodness. Then, just spoon some tomatoes on top and bon appetit! For an added zing, you can drizzle a bit of balsamic vinegar on top. It surely can’t hurt.