Griddled Corn Cakes with Tomatoes and Burrata
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.
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)
Method
- Line a baking dish or sheet with plastic wrap and smooth the polenta into an even layer (about 1 inch thick)
- Chill overnight then remove from the fridge and cut into 2x2 inch squares
- Heat a large glug of neutral oil in a frying pan
- Blot the polenta squares dry and pan fry until golden brown and crispy
- Flip and brown the other side
- Transfer to a serving dish then top with the burrata
- Dress the cherry tomatoes and torn basil with the olive oil, pepper if using, and a big pinch of salt
- Spoon the tomato salad over the top and serve
