•   Polenta
  • 2 Tbsp. olive oil
  • 52 oz. chicken stock
  • 2 tsp. kosher salt
  • 1 tsp. minced garlic
  • 10 oz. coarsely ground yellow cornmeal (2 cups)
  • 3-1/2 oz. crushed RITZ Crackers
  • 2 oz. grated Parmesan cheese
  •   Breading
  • 1 oz. all-purpose flour
  • 8 oz. eggs, beaten
  • 20 oz. crushed RITZ Crackers
  •   Final Plate
  • 1 cup olive oil, divided
  • 8 oz. burrata cheese
  • 8 oz. basil pesto
  • 1 lb. oven-roasted cherry tomatoes
  • 1/4 cup grated Parmesan cheese
  • 24 fresh basil leaves
  • 1/4 cup balsamic glaze


Nutritional facts are based on a single serving
Calories 1080
Total fat 67g
Saturated fat 16g
Trans fat 0g
Cholesterol 215mg
Sodium 2220mg
Carbohydrate 92g
Dietary fiber 4g
Sugars 11g
Protein 25g
Calcium 30%DV
Iron 35%DV


  1. Brush  a 2-inch-deep half sheet pan with oil.
  2. Combine  stock, salt and garlic in heavy saucepan. Bring to boil on high heat. Slowly add cornmeal, whisking constantly until mixture returns to boil. Reduce heat to low. Cook 1 hour, stirring occasionally with wooden spoon instead of whisk.
  3. Stir  in 3.5 oz. cracker crumbs and 2 oz. Parmesan. Spread evenly into prepared pan. Refrigerate, covered, at least 2 hours or until firm. Cut polenta into 24 pieces, each 4x6 inches.
  4. Breading:
  5. Lightly  coat each piece of polenta with flour. Dip into eggs, then coat with cracker crumbs; repeat breading procedure once. Place on half sheet pan; refrigerate at least 30 min. or up to 12 hours.
  6. For each serving:
  7. Heat  2 Tbsp. oil in 6-inch sauté pan on medium-high heat. Add 3 breaded polenta pieces. Cook quickly until browned on both sides. (Alternately, polenta can be baked on parchment paper-lined sheet pan in 375°F standard oven 3 to 5 min. or until heated through).
  8. Arrange  polenta on plate along with 1 oz. burrata, 1 oz. pesto, 2 oz. tomatoes, 1-1/2 tsp. Parmesan, 3 basil leaves and 1-1/2 tsp. balsamic glaze.
  9. TIP:

    For a more approachable option, serve polenta balls with marinara dipping sauce.


    Substitute medium ground cornmeal for coarse cornmeal. Reduce cooking time to 45 min. You can also substitute roasted grape tomatoes for the cherry tomatoes and substitute water or vegetable stock for the chicken stock.

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