All the delicious ways you can reduce food waste in the kitchen
Couple carries on late son's legacy of public service
Tunisia frees prominent lawyer Sonia Dahmani, a critic of the president
Putin sees US peace plan as a starting point as he warns Ukraine's army to withdraw
Putin says it's senseless to sign documents with 'illegitimate' Ukrainian leadership
Dutch prosecutor fines Morgan Stanley 101 million euros for tax evasion
Sally Rooney says UK ban on Palestine Action could force her books off shelves
Caprese With Crispy Polenta Croutons
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4–6 servings
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 6)
| Energy | 749.5 kcal |
| Total lipid (fat) | 39 g |
| Fatty acids, total saturated | 12.5 g |
| Fatty acids, total trans | 0 g |
| Carbohydrate, by difference | 75 g |
| Fiber, total dietary | 5 g |
| Sugars, total including NLEA | 7 g |
| Protein | 23.5 g |
| Cholesterol | 51 mg |
| Sodium, Na | 750 mg |
| Calcium, Ca | 426.5 mg |
| Iron, Fe | 2 mg |
| Potassium, K | 514.5 mg |
| Vitamin D (D2 + D3) | 0.5 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
A refreshing and savory salad with juicy tomatoes, creamy mozzarella, fresh basil, and crispy polenta croutons.
Main Ingredients
- 1 - garlic clove, finely grated
- ½ cup plus 2 Tbsp. - extra-virgin olive oil
- ⅓ cup - balsamic vinegar
- ¾ tsp. Diamond Crystal or ½ tsp. Morton - kosher salt, divided
- ¼ tsp. plus more for seasoning - freshly ground pepper
- 1 (17-18 oz.) - tube precooked polenta
- 2 oz. (about 1 cup) - Parmesan, finely grated
- 1¾ lb. - mixed tomatoes, halved, quartered, and/or sliced
- 12 oz. - fresh mozzarella, torn into large pieces
- 1 cup - basil leaves, lightly packed
- to taste - flaky sea salt
- Step 1 In a large bowl, combine the finely grated garlic clove, ½ cup of extra-virgin olive oil, balsamic vinegar, ¼ tsp. of kosher salt, and ¼ tsp. of freshly ground pepper. Whisk well and taste the dressing. Adjust seasoning with more salt and pepper if needed. Set aside.
- Step 2 Slice the precooked polenta into 14-16 rounds, each about ⅓ inch thick. Season both sides with the remaining ½ tsp. of kosher salt. Heat 2 Tbsp. of extra-virgin olive oil in a nonstick skillet over medium-high heat. Cook the polenta rounds in a single layer, undisturbed, until golden underneath, about 5-7 minutes per batch. Sprinkle about 1 Tbsp. of grated Parmesan over each round and cook until melted, around 1 minute. Flip the rounds and cook until the other side is golden, approximately 5 minutes. Transfer to a serving platter.
- Step 3 Drizzle about a third of the reserved dressing over the polenta rounds. Arrange the mixed tomatoes and torn mozzarella over and around the polenta. Spoon about half of the remaining dressing over the tomatoes and mozzarella. Scatter the basil leaves on top. Sprinkle with flaky sea salt and more freshly ground pepper to taste. Serve with the remaining dressing on the side.
Main Ingredients
- 1 - garlic clove, finely grated
- ½ cup plus 2 Tbsp. - extra-virgin olive oil
- ⅓ cup - balsamic vinegar
- ¾ tsp. Diamond Crystal or ½ tsp. Morton - kosher salt, divided
- ¼ tsp. plus more for seasoning - freshly ground pepper
- 1 (17-18 oz.) - tube precooked polenta
- 2 oz. (about 1 cup) - Parmesan, finely grated
- 1¾ lb. - mixed tomatoes, halved, quartered, and/or sliced
- 12 oz. - fresh mozzarella, torn into large pieces
- 1 cup - basil leaves, lightly packed
- to taste - flaky sea salt
