Golden Polenta Caprese 

Ingredients

  • 2 cups Low sodium chicken broth
  • 2/3 cup Polenta
  • 1 cup California Ripe Olives, wedged
  • 1 1/2 cups (8oz) Cherry tomatoes, halved
  • 1 cup (4oz) Diced fresh mozzarella cheese (1/2-inch)
  • 1/2 cup (1/2oz) Basil leaves, torn
  • 2 Tbsp. Olive oil
  • 2 tsp. Red wine vinegar
  • Kosher salt and coarsely ground black pepper to taste

Temperature: ° F

Instructions

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 California Ripe 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 California Ripe 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 saute 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%.