Fried Polenta Panzanella with Tomato Basil and Burrata
Ingredients
- 4 pounds mixed heirloom tomatoes (make sure they are very ripe!), cored and cut into 1-inch wedges
- 1 tablespoon kosher salt, plus more to taste
- 2 pounds store-bought prepared polenta
- 1/2 cup plus 6 tablespoons extra virgin olive oil, divided
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 3 tablespoons balsamic vinegar
- Freshly ground black pepper, to taste
- 1 bunch basil leaves, divided (half of the basil leaves should be torn and half left whole)
- 8 ounces burrata, torn into pieces
- Flaky salt, to taste
Instructions
Fried Polenta Panzanella with Tomato, Basil, and Burrata serves 8 original recipe by Simply Recipes.
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