Have you ever purchased an ingredient at the supermarket that you have no clue how you’re going to end up using it? Months ago, I purchased a tube of prepared polenta and honestly just forgot I even had it. During a recent cleaning of my “pantry” (also known as a cabinet that holds dry goods), I came across it again and decided it was time to find a use for it!
Prepared, or tubed, polenta is firm and can be sliced into rounds which makes it perfect for grilling. I figured it would make a great summery appetizer, topped with melted mozzarella, fresh tomatoes, and a balsamic reduction!
Ingredients:
- 1/2 cup balsamic vinegar
- 1 (16 oz) tube prepared polenta, sliced into 16 rounds
- 1 tablespoon olive oil, plus more for drizzling
- 1 (8 oz) container cherry tomatoes
- 1/4 cup fresh basil leaves, cut into chiffonade (directions below)
- 1/2 lb fresh mozzarella, sliced into 16 rounds
- salt and pepper, to taste
First, you want to make your balsamic reduction. This can be done ahead of time. Add the balsamic vinegar to a small pot and bring to a boil. Once boiling, lower to a simmer and let reduce for 15-30 minutes, depending on how thick you’d like the consistency to be (I went for a thinner consistency, so 15 minutes.)
Preheat your grill to medium high heat.
Slice your prepared polenta into 16 rounds.
Brush the rounds with the olive oil on each side and set aside.
Quarter your cherry tomatoes and add to a bowl.
Thinly slice the basil by stacking the basil leaves and rolling them up tightly.
Thinly slice against the roll to create thin ribbons.
Add the basil to the bowl of tomatoes.
Season with salt and pepper and mix to combine. Set aside.
Add the polenta rounds to your grill over direct heat. Grill for 3 to 4 minutes, or until grill marks appear.
Flip the polenta rounds and top each with the mozzarella. Close your grill and let grill for another 3 to 4 minutes.
Remove from heat and add to a serving plate. Top with the tomato mixture.
Drizzle with olive oil and the balsamic reduction and serve.
These work great as an appetizer, a snack, or even a vegetarian main dish at a barbecue.
The polenta becomes soft and creamy, with some crispy pieces from grilling. The mozzarella melts nicely, complementing the polenta.
The tomato and basil mixture cuts through some of the creaminess — tomato, basil, and mozzarella is one of my favorite combinations!
The balsamic reduction sweetens up a bit as it thickens so it adds a hint of sweetness to the overall dish. Yum!
Ingredients
- 1/2 cup balsamic vinegar
- 1 (16 oz) tube prepared polenta, sliced into 16 rounds
- 1 tablespoon olive oil, plus more for drizzling
- 1 (8 oz) container cherry tomatoes
- 1/4 cup fresh basil leaves, cut into chiffonade (directions below)
- 1/2 lb fresh mozzarella, sliced into 16 rounds
- salt and pepper, to taste
Instructions
- First, you want to make your balsamic reduction. This can be done ahead of time. Add the balsamic vinegar to a small pot and bring to a boil. Once boiling, lower to a simmer and let reduce for 15-30 minutes, depending on how thick you'd like the consistency to be (I went for a thinner consistency, so 15 minutes.)
- Preheat your grill to medium high heat.
- Slice your prepared polenta into 16 rounds.
- Brush the rounds with the olive oil on each side and set aside.
- Quarter your cherry tomatoes and add to a bowl.
- Thinly slice the basil by stacking the basil leaves and rolling them up tightly.
- Thinly slice against the roll to create thin ribbons.
- Add the basil to the bowl of tomatoes.
- Season with salt and pepper and mix to combine. Set aside.
- Add the polenta rounds to your grill over direct heat. Grill for 3 to 4 minutes, or until grill marks appear.
- Flip the polenta rounds and top each with the mozzarella. Close your grill and let grill for another 3 to 4 minutes.
- Remove from heat and add to a serving plate. Top with the tomato mixture.
- Drizzle with olive oil and the balsamic reduction and serve.
What do you think?