Griddled Corn Cakes with Tomatoes and Burrata

Name: One Darnley Road
Address: Unit 12, 39 Gransden Avenue, London, E8 3QA, United Kingdom
Telephone: +44(0)20 8525 9292
Price range: $

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