Authentic home cooking from Italy, with US measurements. 
Caprese Polenta Bruschetta
Caprese polenta bruschetta is a blend of my roots and my love for Northern Italy. I grew up with my mother's cas'e ove meatballs, but I love the aroma of canederli, can't say no to buffalo mozzarella, and who can resist a good plate of polenta? This mix of influences brings together dishes you might call 'fusion,' but with a uniquely Italian twist. This recipe is quick, uses just a few ingredients, takes little effort, and is a great way to use up leftover polenta from the day before.
Caprese Polenta Bruschetta
Caprese polenta bruschetta is a blend of my roots and my love for Northern Italy. I grew up with my mother's cas'e ove meatballs, but I love the aroma of canederli, can't say no to buffalo mozzarella, and who can resist a good plate of polenta? This mix of influences brings together dishes you might call 'fusion,' but with a uniquely Italian twist. This recipe is quick, uses just a few ingredients, takes little effort, and is a great way to use up leftover polenta from the day before.
Open in Cookpad AppSteps
- 1
If possible, make the polenta the day before. Otherwise, follow the steps below.
- 2
Bring salted water to a boil, seasoning to your taste.
- 3
Gradually pour in the polenta while stirring, and cook until it reaches your desired consistency.
- 4
Transfer the polenta to a loaf pan and let it rest for at least 2 hours, until firm.
- 5
Slice the polenta into pieces no thicker than 1/2 inch (about 1 cm).
- 6
Heat a nonstick skillet or grill pan and brown the polenta slices on both sides.
- 7
Meanwhile, make a simple caprese salad by cutting the tomatoes and mozzarella into pieces.
- 8
Add olive oil, salt, and black pepper to taste.
- 9
Top the polenta bruschetta with your caprese salad and serve warm.
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