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Photo Credit: Elizabeth Newman

Polenta Alla Caprese

Polenta is often associated with colder weather: it's hearty, nourishing, and a great base for rich ragus and roasted vegetables. This recipe gives it a whole new summer spin, and it requires minimal cooking. The marinated cherry tomato topping is fresh, vibrant, and makes every bite taste like summertime.

The marinated cherry tomato topping can be made up to a day in advance - and as a matter of fact, it gets more and more delicious the longer the flavors mingle together.

polenta alla caprese

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Polenta Alla Caprese

Rated 5.0 stars by 1 users

Prep Time

15 minutes

Cook Time

20 minutes

Author:

Giadzy

Image of Polenta Alla Caprese

Ingredients

    For The Marinated Cherry Tomatoes:

  • 3 pints cherry tomatoes, halved
  • 1/2 cup extra-virgin olive oil
  • 2 large shallots, sliced thin
  • 2 garlic cloves, minced
  • 1 teaspoon lemon zest, from 1 lemons
  • 3 tablespoons lemon juice, from 1 large lemon

  • 1 teaspoon kosher salt
  • For The Polenta:

  • 2 cups low sodium chicken or vegetable broth
  • 1 1/2 cups water
  • 2 tablespoons olive oil
  • 3/4 cups quick cook polenta
  • 1/2 teaspoon kosher salt
  • 1 cup freshly grated parmesan cheese
  • 1/2 cup freshly grated pecorino cheese

  • 4 ounces (1/2 cup) mascarpone cheese

  • 3 tablespoons unsalted butter
  • For The Topping:

  • 4 ounces fresh mozzarella, torn into bite-sized pieces
  • 1 heaping cup fresh basil, torn

Instructions

  1. To a large bowl, add the cherry tomatoes, olive oil, shallots, garlic, lemon zest, lemon juice, kosher salt and pepper flakes. Mix together until the tomatoes and shallots are coated in the marinade. Cover the bowl and set aside at room temperature for 2-4 hours.
  2. For the polenta, in a dutch oven, bring the chicken broth, water, and olive oil a boil over medium high heat. Reduce the heat to medium low and whisk in the polenta. Season with the salt and cook for 10 minutes stirring occasionally with a wooden spoon. Stir in the parmesan, pecorino, mascarpone and butter. Cook for 5 minutes stirring often. Add a 1/4 cup water if the mixture gets too thick. Remove from the heat.
  3. Spoon the polenta onto a board or individual plates, creating divets in the middle to hold the toppings. Top with the marinated tomato mixture, then dot with fresh mozzarella and basil.
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