Polenta with Tomatoes and Mozzarella Salad


I wanted something a bit different, easy, and tasty. We had some refrigerated polenta that needed to get used, so I came up with this tomato mozzarella salad to top the polenta. It turned out great, and makes a great lunch or light dinner–especially in the summer when fresh basil is bountiful.  I didn’t have fresh basil on hand, but I did have rosemary and the rosemary was a tasty substitute.

  • Olive oil
  • Tube of refrigerated polenta, sliced into 1/2 inch rounds
  • 1 1/2 c. grape tomatoes, halved
  • 1 tsp. fresh rosemary, chopped or fresh basil, chopped (I would use more than 1 tsp. of basil, but I LOVE basil)
  • 1/2 tsp. dried Italian seasoning
  • salt to taste
  • pepper to taste
  • 3/4 c. mozzarella cheese, cubed


  1. Heat some olive oil over medium high heat in a nonstick skillet. Cook polenta slices until polenta is lightly browned.
  2. Meanwhile combine tomatoes, rosemary or basil, Italian seasoning, salt and pepper to taste, olive oil to taste (I probably used 2 tsp.) and cheese. Toss to coat.
  3. When polenta is done, remove from pan and place on paper towels to absorb any grease.
  4. Place polenta on your plate and top with Tomato Mozzarella Salad.

Polenta with Tomato Mozzarella Salad:


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