This Tuscan inspired chopped salad uses fried polenta in place of stale bread.
Its magnificentyoull want to make it all summer long.
How could you not be obsessed?
Matt Armendariz
This is seriously genius, and its so easy to make.
Trust me, once you use polenta in your Panzanella, youll never go back!
What Is Polenta?
Matt Armendariz
Polenta is a popular Italian staple thats usually made from dried corn.
Salt draws out the water from tomatoes, which makes your tomatoes taste more tomato-y.
Need More Summer Salad Ideas?
Matt Armendariz
Here’s a Few!
Store bought polenta usually comes in tubes.
For attractive rectangles, trim the edges to square the polenta off before slicing into 1-inch rectangles.
Matt Armendariz
Meanwhile, fry the polenta.
In a large skillet over medium heat, warm 4 tablespoons of olive oil.
Transfer to a paper towel lined plate and sprinkle lightly with kosher salt, to taste.
Set aside to cool.
Remove the colander from the bowl and set it in the sink.
Keep the accumulated tomato juices in the bowl.
Add the shallot, garlic, mustard, and balsamic.
Allow to sit for 5 minutes.
Then, slowly pour in the remaining 1/2 cup olive oil while whisking constantly.
Season to taste with kosher salt and pepper.
Right before serving, add the tomatoes, polenta, and torn basil into the bowl with the dressing.
Use a large spoon to transfer to a serving platter.
There will be residual liquid, dress as desired.
Top panzanella with burrata.
Garnish with whole basil leaves.
Did you love this recipe?
Give us some stars below!
