Polenta Alla Caprese
Polenta Alla Caprese
Prep Time
15 minutes
Cook Time
20 minutes
Author:
Giadzy
Ingredients
- 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
- 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
- 4 ounces fresh mozzarella, torn into bite-sized pieces
- 1 heaping cup fresh basil, torn
For The Marinated Cherry Tomatoes:
For The Polenta:
For The Topping:
Instructions
- 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.
- 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.
- 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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