Wagyu Sirloin Culotte- includes 4


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Caprespoleb - Recipes
1.00 LBS
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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 12
Caprese Polenta Bites
1 16 ounce tube (herbed) polenta, cut into 1/2-inch slices
1/2 pound fresh mozzarella, cut into 1/4-inch slices
grape tomatoes (or cherry tomatoes sliced in half)
1 small bunch fresh basil, leaves divided from stems
1/2 cup balsamic vinegar
olive oil, for drizzling
salt and pepper to taste


  • Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once oil is hot, place polenta slices side by side in skillet and heat until both sides are a deep golden brown and crispy, about 15 minutes total.
  • While frying polenta slices, bring balsamic vinegar to a boil over medium heat and let reduce for 15-20 minutes. Remove from heat and allow to cool and thicken slightly.
  • Place slightly cooled polenta slices on a plate. Top each slice with a slice of mozzarella, a basil leaf and a grape tomato (or halved cherry tomato, cut side down).
  • Drizzle slices with olive oil and balsamic vinegar reduction. Sprinkle with salt and pepper to taste.