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.

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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)


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