These little caprese polenta stacks were a total hit at our “dinner party for two” last weekend. They’re nothing fancy – just a few Summertime essentials layered in a cute little stack. But fresh, simple food is what I adore about this amazing season, and I plan on embracing it fully and wholly as often as I can.
Just a fair warning – these cute little stacks pack a powerful punch that will leave your cute little face aching for another. And another. And then… just one more. That’s a promise!
My inspiration for this dish stemmed from the beloved caprese salad. Oh caprese…
The caprese salad is like the prom queen of all Summer salads.
She’s a clear winner. She’s Miss Popularity. She’s an easy going, natural beauty. She’s a…Â she apparently. I don’t know… salads are just ladies to me.
The point is – people love caprese! I always make an extra large one when I’m throwing a dinner party, and it’s always the first thing to go.
In season tomatoes, basil, and giant hunks of mozzarella really know how to get people going to the table.
I have to confess that I make caprese in some form year round, but when I saw tomatoes and basil at the market last weekend, I knew it would taste extra magical… because with farm fresh ingredients, doesn’t everything?
This was my first time working with polenta, but I was pleasantly surprised at how much I lo-lo-looooved it. I used already cooked polenta (from Trader Joe’s) that came in a a kind of tube shape, and since it worked well for me, that’s what I would recommend for you, too. If you’re some kind of polenta master, go for making your own! And teach me your ways, please.
The other thing that makes this caprese really shine bright is garlic roasted tomatoes.
If you’ve ever eaten a roasted tomato before, you know why. If you haven’t (excuse me while I slip into my bossy pants), I beg order you to do so at once!
Roasted tomatoes, fresh basil, fried polenta, and gooey mozzarella cheese… what are you waiting for? Go on, attack this season and all its fresh eating opportunities at once!
Roasted Tomato Caprese Polenta Stacks – Baker by Nature
Serves 2-6 (depending on hunger levels… we ate it all between the two of us)
Ingredients:
1 tablespoon olive oil
(1) 18 oz. package of pre-cooked polenta, sliced into 12 even rounds
(1) 16 oz package of mozzarella cheese, sliced into 12 even rounds
16 oz roasted tomatoes (recipe follows)
2 tablespoons fresh basil, thinly sliced
Instructions:
Heat oil in a large skillet over a medium high flame. Place sliced polenta rounds in skillet, and cook for 5 minutes, before flipping and cooking the other side for another 3-4 minutes. Top each piece of polenta with a slice of mozzarella cheese, let cook for one more minute (this helps the cheese melt just a bit) then transfer the polenta to a serving dish. Top each of the polenta/ cheese stacks with a scoop of roasted tomatoes, and then sprinkle with basil. Serve immediately.
For the tomatoes:
2 cups mini heirloom tomatoes (or grape tomatoes), cut in half
2 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
3 cloves garlic, minced
salt and pepper for sprinkling
Preheat oven to 350 degrees (F). Line a baking sheet with parchment paper and set aside.
Cut tomatoes in half, length wise, then place in a medium sized mixing bowl and toss with olive oil, balsamic, and garlic. Spread tomatoes out on prepared baking sheet, sprinkle with salt and pepper, and bake for 35-40 minutes, or until soft and slightly blistered.
Alanna says
Brilliant! These look delicious, and so simple. Perfect for a spring cocktail party. Yum! Love your photos and writing, too. 🙂