Polenta Caprese Stackers is a creative twist on a classic caprese salad, with cornmeal polenta adding a chewy layer as a counterpoint to the juicy tomato, creamy mozzarella and herbal basil.
A caprese salad is a wondrous salad of summer — a traditional Italian appetizer made from the ripest, juiciest tomatoes, fresh mozzarella cheese and fresh basil leaves. A caprese is a naturally stunning salad, and is most often arrayed on a serving platter, the ovals overlapping. What if, I wondered, we stacked it so each person was served a stack, and we inserted a grilled polenta layer for a little bit more chew and interest?
It turns out that’s a wonderful idea, or at least we thought so! I serves these as dinner the other night, with a cup of tomato soup alongside.
How to make Polenta Caprese Stackers
Assemble your ingredients. In this case, a few select ingredients are going to add up to a lot of flavor.
Grill the polenta. First, dribble a little olive oil on the panini press. This will help the polenta get a crispy exterior.
Then add the polenta slices and cook until slightly browned and crisped. For ease, I am using prepared polenta in a tube, although you could certainly make your own polenta and after it cooled, cut it into the size and shape you wanted. I have an Oven Polenta Recipe  you might like to try for this purpose. But today, I’m using Hatch Chile flavored polenta in a tube, sold by Melissa’s Produce and found in the produce section of the supermarket. The Hatch chiles really give this a teeny kick, and a lot of flavor.
Slice the tomatoes thickly.
Slice the cheese thickly.
Place tomatoes on a platter (or individual plates if you prefer to plate them).
Top with cooked polenta slices. If the tomato slice is particularly large, you may want to use more than 1 polenta slice and puzzle-piece it. Top with a slice of cheese.
Finish with a drizzle of balsamic glaze.
Tuck some basil around it, or tear off the leaves and sprinkle top with leaves, your choice.
Shall we make Polenta Caprese Stackers? I guarantee it will be the easiest, most delicious meal you’ve made this summer.
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Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Summer and Fall Salads, and our host is Jane who blogs at The Heritage Cook .
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious and inspired dishes!
Summer and Fall Salads
- Roasted Fall Veggie Salad  – The Red Head Baker
- Polenta Caprese Stackers  – Shockingly Delicious
- Spinach, Almond and Berries Salad  – That Skinny Chick Can Bake
- Antipasta Pasta Salad  – The Heritage Cook
- Mixed Greens, Peach and Corn Salad with Balsamic Maple Vinaigrette  – Karen’s Kitchen Stories
- Easy Cole Slaw  – Mother Would Know
- Simple Vegan Chickpea Salad with Olives  – The Wimpy Vegetarian
- Brussels sprouts Salad with Shallot Vinaigrette  – Sarah’s Cucina Bella
- Goat Cheese Salad with Raspberry Dressing  – Creative Culinary
Would you like to try other caprese ideas?
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