Ingredients
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2 cups
Water
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2 cups
Milk, 2%
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1 teaspoon
Salt
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1 cup
Colavita Instant Polenta Cornmeal
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4
Medium tomatoes, chopped
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1
Small red onion, chopped
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¼ cups
Basil, chopped
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2 tablespoons
Colavita capers
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2 tablespoons
Colavita Extra Virgin Olive Oil, plus more for grilling
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1 teaspoon
Colativa Chardonnay White Wine Vinegar
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Salt and pepper to taste
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Handful of arugula
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8 ounces
Burrata
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Colavita Balsamic Glace to drizzle
Directions
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In a medium saucepan over medium heat, bring water, milk, and salt to a simmer. Gradually whisk in cornmeal, making sure no clumps form. Cook for about 5 minutes, stirring occasionally, until cornmeal is cooked. Remove from heat, pour cornmeal into a 10 inch round pan and smooth out the surface with a rubber spatula. Let polenta cool to room temperature, then transfer to refrigerator for at least 2 hours.
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In the meantime, mix together tomatoes, red onion, basil, and capers. In a small bowl, whisk together olive oil and vinegar. Pour over tomato mixture and toss to coat. Salt and pepper to taste and set aside.
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Prepare grill or grill pan on stove top. Cut polenta into 12 even wedges and brush both sides with olive oil. Grill for 3-5 minutes per side, until polenta is golden brown.
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On a large serving platter, scatter some arugula. Add grilled polenta wedges, then top with tomato mixture and burrata. Drizzle balsamic glace over dish. Serve immediately.
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