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 Pub date
2008-01-03

Golden Polenta Caprese Recipes

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Yield: 24 (13 oz.) Servings

INGREDIENTS

Low sodium chicken broth 3 qts.
Polenta 1 qt.
California Ripe Olives, wedged 1 1⁄2 qts.
Cherry tomatoes, halved 3 lbs. 2 1⁄4 qts.
Diced fresh mozzarella cheese (1⁄2-inch) 1 1⁄2 lbs. 1 1⁄2 qts.
Basil leaves, torn 3 oz. 3 cups
Olive oil 3⁄4 cup
Red wine vinegar 1⁄4 cup
Kosher salt 1 1⁄2 tsp.
Coarsely ground black pepper 3⁄4 tsp.

DIRECTIONS

1. Bring broth to a boil in a small saucepan. Whisk in polenta,
turn heat down to a low simmer and cook for 20-30 minutes,
stirring occasionally with a wooden spoon. Remove from heat
and mix in 3 cups of California Ripe Olives. Pour onto a lightly
greased sheet pan and spread into one even layer. Top with a
piece of plastic wrap and refrigerate for 30 minutes until set.
2. While polenta is setting, combine tomatoes, mozzarella,
basil leaves and remaining California Ripe Olives in a large
mixing bowl. Toss with 1⁄3 cup of olive oil and red wine
vinegar. Season with salt and pepper and set aside.
3. Remove plastic wrap covering and cut polenta into 24
(approximately 4 1⁄2-inch by 4-inch) rectangles.
4. Heat remaining olive oil in a large sauté pan or non-stick
griddle over medium-high heat. Place polenta slices in pan,
in batches, and cook for 2-3 minutes on each side until
golden. Place polenta pieces onto serving plates and top
each with 4 ounces of salad mixture.

Nutritional Analysis Per Serving: Calories 288, Fat 17g, Cholesterol 22mg, Sodium 759mg, Carbohydrate 25g,
Protein 9g, Calories from fat 53%



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