I love this twist on the traditional Italian salad. Crispy, hot slices of pre-cooked polenta logs are the base for tomatoes, fresh mozzarella, and basil, and a sweet balsamic dressing takes the flavor to the next level.
2 Tbsp. safflower oil
1 (18-oz.) log cooked polenta, cut into 12 slices
3 small tomatoes, each cut into 4 slices
1 (12-oz.) pkg sliced fresh mozzarella
12 basil leaves
2 Tbsp. balsamic vinegar
1 Tbsp. honey
2 Tbsp. extra-virgin olive oil
Heat safflower oil in a large nonstick skillet over medium-high heat. Cook polenta slices, in 2 batches, 8 minutes on each side or until browned and crisp. Drain on a cooling rack; sprinkle with salt and pepper while still warm.
Arrange polenta slices on a platter. Top each slice with 1 tomato, 1 mozzarella slice, and 1 basil leaf.
Whisk together vinegar, honey, and olive oil. Drizzle dressing over polenta stacks. Serve immediately.