Pan-fried polenta with blistered tomatoes and burrata from The Modern Proper: Simple Recipes Meant to Be Shared (page 97) by Holly Erickson and Natalie Mortimer

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Notes about this recipe

  • locopomtini on May 15, 2022

    Time is not accurate. Need to let the polenta cool fully, not the suggested 15 minutes. I would make polenta 2 hours in advance to allow cool fully. Had a polenta scramble omelette. Needed more garlic. Finished with pine nuts. Maybe add balsamic glaze. Would make again.

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