Golden Polenta Caprese


  • 2 cups low sodium chicken broth
  • 2/3 cup polenta
  • 1 cup California Black Ripe Olives, wedged
  • 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 with a wooden spoon. Remove from heat and mix in 1/2 cup of California Ripe 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 California Ripe 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.

Nutritional Analysis Per Serving: Calories 288, Fat 17g, Cholesterol 22mg, Sodium 689mg, Carbohydrate 25g, Protein 9g, Calories from fat 53%.