Caprese Polenta


  • 8 oz. GalbaniĀ® Fresh Mozzarella Ball
  • 6 cups water
  • 2 tsp. salt
  • 3/4 cup yellow cornmeal
  • 3 Tbsp. unsalted butter
  • 1 clove garlic, minced
  • 1 Tbsp. chopped basil
  • 1 tomato, sliced
  • 1 Tbsp. extra virgin olive oil
  • salt and fresh ground pepper, to taste


  • Bring 6 cups of water to a boil in a large saucepan, add 2 teaspoons of salt.
  • Gradually whisk in cornmeal.
  • Reduce heat to low and cook until the mixture thickens, stirring often (about 15 minutes).
  • Turn off the heat, add the butter, minced garlic, fresh basil and stir until the butter is melted and the basil and garlic are completely incorporated.
  • Pour polenta into a greased baking sheet and cool until firm.
  • Cut polenta into rounds, top with one slice of tomato, and one slice of Galbani Fresh Mozzarella.
  • Drizzle each with extra virgin olive oil. Salt and fresh ground pepper to taste.