Burratina (Baby Burrata) On Radicchio, Tomato & Crispy Polenta

1. 1

   Cut the polenta (I recommend using the basil and garlic spiced kind) into 1/4-inch disks.

2. 2

   Add 1 tbsp butter and 1 tbsp of coconut oil in a nonstick wok or deep pan over medium-high heat. Add the polenta disks into the pan and cook for 10 minutes on each side. Remove from pan and let cool on cooling rack over a pan to catch any oil drippings.

3. 3

   Once cooled, plate by putting a disk of polenta on the radicchio leaf, followed by tomato, a dollop of balsamic glaze and then the burrata.

4. 4

   Finish with another dollop of balsamic glaze, a basil leaf, salt pepper and a drizzle of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.