Griddled Corn Cakes With Tomatoes And Burrata | Recipes from Granor…
Pan-frying day old polenta makes it crispy on the outside and creamy on the inside-- perfect for pairing with summer tomatoes and cooling burrata.
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Ingredients
- 4 cups, cooked polenta
- 1 pint cherry tomatoes, halved
- 1-2 balls burrata, halved or quartered
- 4-6 basil leaves, torn
- olive oil
- 1/4 tsp chili flakes or aleppo pepper (optional)
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