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Fried polenta panzanella
Fried polenta panzanella
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Prep Time:
60 minutes
Cook Time:
12 minutes
Total Time:
72 minutes
Elevate classic Panzanella with a twist: swap old bread for flavorful polenta.
Ingredients:
  • 750ml vegetable stock
  • 250g polenta
  • 50g parmesan
  • 125ml olive oil
  • 20.00 ml balsamic vinegar
  • 1 garlic clove, crushed
  • 600g vine-ripened tomatoes, chopped
  • 500.00 ml basil leaves, torn
  • 60g olive
  • 125g ball mozzarella, torn
Instructions:
  • Prepare a 20cm x 30cm lamington pan or baking tray by lining it with baking paper.
  • In a saucepan over medium-high heat, bring the stock to a boil. Slowly pour in the polenta while whisking constantly for 2 minutes until very thick. Remove from heat, then mix in the parmesan and season to taste. Spread the polenta mixture into the lamington pan, chill for at least 1 hour until set.
  • Transfer the polenta to a clean board or work surface and slice into small wedges.
  • In a large non-stick frypan over medium-high heat, heat 2 tablespoons of oil. Cook half of the polenta wedges, turning occasionally, for 5-6 minutes until they are golden and crisp. Repeat the process with another 2 tablespoons of oil and the remaining polenta. Drain the cooked polenta on paper towels and set aside.
  • Mix together tangy balsamic vinegar, aromatic garlic, and the last of the olive oil in a bowl, then season with your favorite spices.
  • Combine juicy tomatoes, fragrant basil, briny olives, crisp cucumber, creamy mozzarella, and hearty polenta in a spacious bowl. Drizzle the vibrant mix with tangy balsamic dressing. Serve promptly to enjoy the fresh flavors at their best.

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