This Fried Polenta Panzanella with Tomato, Basil, and Burrata is a beautiful dish that perfectly balances crispy, golden polenta with the juiciness of fresh tomatoes and the richness of creamy burrata. It’s vibrant, flavorful, and can be served as a light meal or an elegant side dish for any occasion.
The combination of crispy fried polenta and fresh basil, paired with sweet honey and tangy balsamic vinegar, makes this dish an irresistible option for summer dining. The burrata adds a luxurious touch, making every bite a delightful experience. Whether you’re serving it at a dinner party or enjoying it at home, this salad is sure to impress.
Full Recipe:
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1 cup polenta
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4 cups water
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Salt to taste
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2 tablespoons olive oil
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1 pint cherry tomatoes, halved
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1/2 cup fresh basil, chopped
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1 ball burrata cheese
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1 tablespoon balsamic vinegar
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1 tablespoon honey
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Freshly ground black pepper to taste
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1 teaspoon dried oregano
Directions:
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Begin by bringing the water to a boil in a medium saucepan. Stir in the polenta and a pinch of salt. Reduce heat to low and cook, stirring occasionally, for 30-40 minutes, until thick and creamy.
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Once the polenta is cooked, spread it onto a large baking sheet in an even layer. Let it cool for 15-20 minutes until it firms up.
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Cut the cooled polenta into squares or rounds.
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Heat olive oil in a large skillet over medium-high heat. Fry the polenta pieces in batches, turning them until golden brown on all sides, about 3-4 minutes per side. Remove from the pan and drain on paper towels.
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In a large bowl, combine the cherry tomatoes, fresh basil, and a pinch of salt. Add the fried polenta pieces and toss gently to combine.
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Drizzle the balsamic vinegar and honey over the salad and toss to coat. Top with torn pieces of burrata cheese and a sprinkle of freshly ground black pepper and oregano.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes
Kcal: 420 kcal | Servings: 4 servings
Introduction to Fried Polenta Panzanella with Tomato, Basil, and Burrata
Polenta, a staple of Italian cuisine, is made from dried corn and has a neutral taste that makes it versatile in many dishes. Traditionally, polenta is served creamy, but in this twist on the classic panzanella, it takes on a crispy texture that pairs wonderfully with fresh ingredients. This dish, Fried Polenta Panzanella with Tomato, Basil, and Burrata, brings together the best of summer: juicy heirloom tomatoes, fragrant basil, and creamy burrata, all complemented by the crispy polenta croutons. The polenta replaces traditional bread in the panzanella, giving the salad an unexpected, yet delightful texture and flavor.
The Beauty of Polenta in Panzanella
Panzanella, a Tuscan bread salad, is known for its combination of stale bread, tomatoes, and olive oil. It’s a refreshing dish, especially in the summer, and this recipe reimagines the traditional version by swapping out the bread for crispy fried polenta. The beauty of polenta lies in its ability to absorb the juices of the tomatoes and vinaigrette without losing its structure. This method results in perfectly crispy, golden pieces of polenta that create a satisfying contrast with the softness of the tomatoes and the creaminess of burrata.
A Twist on Tradition
In this recipe, store-bought polenta is used, which reduces the preparation time significantly. The polenta comes in tubes, making it easy to slice and fry into crouton-like rectangles. Frying polenta in olive oil until it is golden and crispy gives it a rich, satisfying texture that adds depth to the dish. This simple yet innovative approach makes the Fried Polenta Panzanella a perfect blend of tradition and modernity, while still maintaining the essence of a classic Italian salad.
Tomatoes and the Importance of Salting Them
A key step in achieving the best flavor for this salad is salting the tomatoes ahead of time. When tomatoes are salted and left to rest, the salt draws out the water, intensifying their flavor. The juice released from the tomatoes forms the base for the vinaigrette, allowing the flavors to mingle and create a rich, tomatoey dressing. This simple technique elevates the overall taste of the dish, ensuring that the tomatoes are the star of the show. The result is a more vibrant, flavorful salad that perfectly complements the crispy polenta.
Making the Perfect Vinaigrette
The dressing for this salad is made with a combination of shallots, garlic, Dijon mustard, balsamic vinegar, and extra virgin olive oil. The Dijon mustard adds a slight tanginess that cuts through the richness of the burrata, while the balsamic vinegar provides a touch of sweetness and acidity. The dressing is emulsified by whisking in the olive oil slowly, ensuring that it thickens and coats the ingredients evenly. This well-balanced vinaigrette enhances the fresh, bright flavors of the tomatoes and polenta, tying the entire dish together.
The Role of Burrata in the Salad
Burrata is a fresh Italian cheese made from mozzarella and cream, and it brings an indulgent creaminess to this dish. The torn pieces of burrata are scattered over the salad just before serving, allowing them to melt slightly into the tomatoes and polenta. The soft, milky texture of the cheese contrasts beautifully with the crispy polenta and the juicy tomatoes, adding another layer of flavor and texture to the dish. Burrata is an essential ingredient in this panzanella, as its richness complements the acidity of the tomatoes and the crunch of the fried polenta.
Why This Dish Is Perfect for Summer
This Fried Polenta Panzanella is an ideal dish for summer. It’s light, refreshing, and packed with the bright flavors of fresh tomatoes, basil, and olive oil. The crispy polenta croutons make it hearty enough to serve as a main course, while the burrata adds a luxurious touch. It’s also a versatile dish that can be made ahead of time. The polenta can be fried earlier in the day and added to the salad just before serving, making it a great option for dinner parties or gatherings.
Make-Ahead Tips for Convenience
If you are planning to serve this salad to a crowd or want to prepare it in advance, there are a few steps you can take to make the process easier. The polenta can be fried in advance and stored at room temperature until you’re ready to assemble the salad. The tomatoes can be salted and left to release their juices, and the dressing can be made ahead as well. When you’re ready to serve, simply toss the fried polenta with the tomatoes and basil, drizzle with the dressing, and top with the burrata. This make-ahead approach allows you to enjoy a delicious, refreshing salad with minimal effort.
The Versatility of Polenta
Polenta is an incredibly versatile ingredient that can be used in a variety of ways. While this recipe calls for fried polenta croutons, there are many other methods of preparing it. Polenta can be served as a creamy side dish, baked into squares or rounds, or even grilled for a smoky flavor. It pairs well with a variety of toppings, from hearty meats to fresh vegetables, making it a great base for both savory and sweet dishes. The neutral flavor of polenta also makes it adaptable to different cuisines and cooking styles, whether you’re making a comforting Italian dish or experimenting with global flavors.
Conclusion: A Delicious and Innovative Dish
Fried Polenta Panzanella with Tomato, Basil, and Burrata is a refreshing and innovative take on the classic Tuscan bread salad. By replacing the bread with crispy fried polenta, this dish becomes a flavorful and satisfying meal that showcases the best of summer ingredients. The juicy tomatoes, fragrant basil, and creamy burrata are perfectly complemented by the crunchy polenta croutons, and the homemade vinaigrette ties everything together with its tangy and slightly sweet notes. Whether you’re hosting a summer dinner party or simply enjoying a light meal at home, this dish is sure to impress and become a new favorite in your recipe collection.
This salad is not only delicious but also versatile and easy to prepare, making it a great option for busy days when you want to enjoy something fresh and flavorful. So grab your tomatoes, polenta, and burrata, and try this exciting twist on a classic Italian dish—you won’t be disappointed!