Polenta, Tomato and Mozzarella “Sandwiches”

Polenta, Mozzarella, Tomato SandwichesLunch always seems to be the mystery meal of the day; I usually don’t know what I’m going to have until I see something in the fridge that catches my eye. Today I spied some packaged polenta, so I thought slices of crispy fried polenta topped with tomatoes and fresh mozzarella would be tasty, sort of like a different version of the caprese salad. It’s also really fast and easy to make (the polenta could also be fried ahead of time and then the sandwiches put together just before eating, if the lunch needs to be portable).

Ingredients:

Pre-cooked polenta, cooled and sliced
Fresh tomatoes, sliced
Fresh mozzarella cheese, sliced
Salt
Fresh basil for garnish
Butter or olive oil for cooking

Instructions:

Heat a frying pan over low-medium heat.

Add some butter or olive oil, and lay the slices of polenta in the pan. Cook until starting to brown, and then add the tomato slices to the pan (or leave tomato raw for a portable lunch). Sprinkle with a bit of salt.

Polenta and Tomato in pan

When the tomato slices are browning on the edges, and the polenta is crispy, set on plate, layering the tomato over the polenta. Then add the mozzarella slices and basil.

*If you want to make your own polenta, I highly recommend this brand, “De La Estancia“; it’s organic and it cooks up in less than five minutes. 1/4 cup (one serving) of this polenta has 2.70mg of oxalates.

Printable version:

Polenta, Tomato and Mozzarella “Sandwiches”

Ingredients

  • Pre-cooked polenta cooled and sliced
  • Fresh tomatoes sliced
  • Fresh mozzarella cheese sliced
  • Salt
  • Fresh basil for garnish
  • Butter or olive oil for cooking

Instructions

  1. Heat a frying pan over low-medium heat.
  2. Add some butter or olive oil, and lay the slices of polenta in the pan.
  3. Cook until starting to brown, and then add the tomato slices to the pan (or leave tomato raw for a portable lunch). Sprinkle with a bit of salt.
  4. When the tomato slices are browning on the edges, and the polenta is crispy, set on plate, layering the tomato over the polenta, then add the mozzarella slices and basil.
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