Golden Polenta Caprese

Golden Polenta Caprese

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 4 servings


  • 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

Cooking Directions

  1. Bring broth to a boil in a small saucepan.

  2. Whisk in polenta, turn heat down to a low simmer and cook for 20-30 minutes, stirring occasionally.

  3. Remove from heat and mix in 1/2 cup of olives.

  4. Pour onto a lightly greased baking sheet and form into a 7-inch by 8-inch rectangle.

  5. Top with a piece of plastic wrap and set aside to cool for 30 minutes.

  6. While polenta is setting, combine tomatoes, mozzarella, basil leaves and remaining olives in a large mixing bowl.

  7. Toss with 1 tablespoon of olive oil and red wine vinegar.

  8. Season to taste with salt and pepper and set aside.

  9. Remove plastic wrap covering and cut polenta into 4 (approximately 3 1/2-inch by 4-inch) rectangles.

  10. Heat remaining olive oil in a large saut├ę pan or non-stick griddle over medium-high heat.

  11. Place polenta slices in pan and cook for 2-3 minutes on each side until golden.

  12. Place cooked polenta onto serving plates and top with salad mixture.


  • Calories288
  • Fat17g
  • Protein9g
  • Cholesterol22mg
  • Total Carbs25g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.