Golden Polenta Caprese

Celebrate National Olive Month with California Ripe Olives and Emile Henry by entering your favorite recipes in The Ultimate Olive Cooking Contest.  The best recipes will be published in an Ultimate Olive Cookbook. Five grand prize winners will receive a case of California Ripe Olives and a ceramic stew pot or roasting pan from Emile Henry. Everyone who enters is eligible for a 20% off coupon at Emile Henry (excluding sale items). Recipes must be submitted by September 15, 2010.

While you dream up your own olive recipe to enter in the contest you can try this tasty recipe from California Olives for inspiration!

Ingredients:

2 cups    Low sodium chicken broth
2/3 cup    Polenta
1 cup    California Ripe Olives, wedged
1 1/2 cups (8 oz.)    Cherry tomatoes, halved
1 cup (4 oz.)    Diced fresh mozzarella cheese (1/2-inch)
1/2 cup (1/2 oz.)    Basil leaves, torn
2 Tbsp.    Olive oil
2 tsp.    Red wine vinegar
Kosher salt and coarsely ground black pepper to taste

Directions:

1. 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.
2. 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.

Dairy. Serves 4.

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

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