Pan-Fried Polenta with Blistered Tomatoes and Burrata
This recipe for pan-fried polenta with blistered tomatoes and burrata is filling and elegant, and would make an ideal finger food or summertime main dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Ingredients
- 1½ teaspoons fine sea salt, divided
- 1 cup polenta
- 4 tablespoons (½ stick) unsalted butter
- 4 tablespoons extra-virgin olive oil, divided
- 1 pint cherry tomatoes
- 6 garlic cloves, thinly sliced
- 1 tablespoon fresh thyme leaves
- 8 ounces burrata, drained
- 6 fresh basil leaves, thinly sliced
- Freshly ground black pepper
- Flaky salt
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