Burratina (Baby Burrata) on radicchio, tomato & crispy polenta

By Pasta Patois
November 7, 2016
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Author Notes: Creamy baby burrata atop fresh tomato, crispy fried polenta and refreshing radicchio. This is an exceptionally easy, delightfully delicious and pretty to boot starter! The best part is that all the flavors balance themselves so well, with the acidity from the tomato cut with the creaminess of the burrata and the saltiness of the fried polenta cut with the light refreshing crunch of the radicchio. Finish with salt, pepper, a basil leaf and a dollop of balsamic glaze and voila! (Recipe from pastapatois.com)Pasta Patois

Serves: 4

  • 4 burratina (baby burrata balls)
  • 4 1/4 inch rounds of basil garlic polenta
  • 4 radicchio leaves
  • 1 tablespoon butter
  • 1 tablespoon coconut oil
  • 4 basil leaves
  • Olive oil (for garnish)
  1. Cut the polenta (I recommend using the basil and garlic spiced kind) into 1/4-inch disks.
  2. Add 1 tbsp butter and 1 tbsp of coconut oil in a nonstick wok or deep pan over medium-high heat. Add the polenta disks into the pan and cook for 10 minutes on each side. Remove from pan and let cool on cooling rack over a pan to catch any oil drippings.
  3. Once cooled, plate by putting a disk of polenta on the radicchio leaf, followed by tomato, a dollop of balsamic glaze and then the burrata.
  4. Finish with another dollop of balsamic glaze, a basil leaf, salt pepper and a drizzle of olive oil.

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