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Gluten Free Polenta Caprese (Jacqui Farrguia)
Tuesday 6 August 2013
Gluten Free Polenta Caprese (Jacqui Farrguia)
Polenta Caprese Serves 4


  • 1 cup Instant Polenta

  • 1/2 cup freshly grated Latteria Soresina parmesan cheese

  • 1tsp gluten free powdered vegetable stock

  • 12 to 15 cherry tomatoes

  • 3+ tablespoons olive oil, divided

  • 1 tablespoon Ortalli balsamic vinegar

  • 2 large garlic cloves, minced

  • 1 teaspoon sugar

  • salt and pepper

  • 1/2 tsp garlic pepper 

  • 1 packet La Contadina mozzarella di bufola 

  • 4-5 fresh basil leaves

  • 2 tbsp Sacla Classic pesto, thinned down with Bianconi olive oil 

Preheat the oven to 275 degrees F.

Arrange the cherry tomatoes on a sheet pan, in a single layer. Drizzle with 2 tablespoons of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Roast until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

While tomatoes are roasting, prepare the polenta. put three cups of water in a pan and add the stock powder, bring to a rolling boil and then take off the heat.  Pour one cup of the polenta in a stream into the stock and stir briskly using a whisk. Switch the whisk to a wooden spoon and stir in the grated parmesan and garlic pepper and seasonings.  Spread out the polenta either into a cookie sheet or else into rounds into ring moulds. If you spread it on the sheet, once cool you can cut into rings using a small glass or a cookie cutter. If you used ring moulds, gently ease the polenta disks out when set.  Take a flat skillet or grill pan and put over medium heat. Add 1 tablespoon of olive oil to the pan. Lay polenta slices in a single layer on skillet and cook for 3-4 minutes. Flip polenta over and cook on the other side an additional 2-3 minutes. You can add additional Parmesan to the tops of polenta slices when cooking and flipping. Cook until both sides have lightly browned and polenta has heated through.

Mix the pesto with a bit of olive oil to thin it down and drizzle in a circle on each serving plate. Place polenta slices on top of that and then place a slice of fresh mozzarella. Top with three or four roasted cherry tomatoes and fresh basil leaves. Serve at room temperature.

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