Recipe provided by the California Olive Committee.
2 cups low sodium chicken broth
2/3 cup polenta
1 cup Lindsay® Ripe Pitted Olives, cut into wedges
1 1/2 (8 oz.) cups cherry tomatoes, halved
1 (4 oz.) cup fresh mozzarella cheese, diced 1/2 inch
1/2 (1/2 oz.) cup basil leaves, torn
2 tablespoons olive oil
2 teaspoons red wine vinegar
Kosher salt
black pepper, coarsely ground
Bring broth to a boil in a small saucepan.
Whisk in polenta, turn heat down to a low simmer and cook for 20-30 minutes, stirring occasionally.
Remove from heat and mix in 1/2 cup of olives.
Pour onto a lightly greased baking sheet and form into a 7-inch by 8-inch rectangle.
Top with a piece of plastic wrap and set aside to cool for 30 minutes.
While polenta is setting, combine tomatoes, mozzarella, basil leaves and remaining olives in a large mixing bowl.
Toss with 1 tablespoon of olive oil and red wine vinegar.
Season to taste with salt and pepper and set aside.
Remove plastic wrap covering and cut polenta into 4 (approximately 3 1/2-inch by 4-inch) rectangles.
Heat remaining olive oil in a large sauté pan or non-stick griddle over medium-high heat.
Place polenta slices in pan and cook for 2-3 minutes on each side until golden.
Place cooked polenta onto serving plates and top with salad mixture.
