Golden Polenta Caprese

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Golden Polenta Caprese

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Veggie

 

Amount Measure Ingredient -- Preparation Method

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2 cups Low sodium broth

2/3 cup Polenta

1 cup Olives -- wedged

1 1/2 cups Cherry tomatoes -- (8 oz.) halved

1 cup Diced fresh mozzarella cheese -- (4 oz.) 1/2-inch dice

1/2 cup Basil leaves -- (1/2 oz.) torn

2 tablespoons Olive oil

2 teaspoons Red wine vinegar

Kosher salt and coarsely ground black pepper to taste

 

 

 

Bring broth to a boil in a small saucepan. Whisk in polenta, turn heat down to a

low simmer and cook for 20-30 minutes, stirring occasionally with a wooden

spoon.

 

Remove from heat and mix in 1/2 cup of Olives. Pour onto a lightly greased

baking sheet and form into a 7-inch by 8-inch rectangle. Top with a piece of

plastic wrap and set aside to cool for 30 minutes.

 

While polenta is setting, combine tomatoes, mozzarella, basil leaves and

remaining Olives in a large mixing bowl. Toss with 1 tablespoon of olive oil and

red wine vinegar. Season to taste with salt and pepper and set aside.

 

Remove plastic wrap covering and cut polenta into 4 (approximately 3 1/2-inch by

4-inch) rectangles. Heat remaining olive oil in a large sauté pan or non-stick

griddle over medium-high heat. Place polenta slices in pan and cook for 2-3

minutes on each side until golden. Place cooked polenta onto serving plates and

top with salad mixture.

 

Serves 4.

 

Nutritional Analysis Per Serving: Calories 288, Fat 17g, Cholesterol 22mg,

Sodium 689mg, Carbohydrate 25g, Protein 9g, Calories from fat 53%.

 

California Olive Industry

 

Cuisine:

" Italian "

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Per Serving (excluding unknown items): 378 Calories; 18g Fat (43.3% calories

from fat); 11g Protein; 43g Carbohydrate; 6g Dietary Fiber; 25mg Cholesterol;

918mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0

Fruit; 3 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 922 0 0 0 0 0 0