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Crispy Polenta Wafer with Burrata, Roasted Cherry Tomato Confit & Black Garlic Emulsion

Name: Crispy Polenta Wafer with Burrata, Roasted Cherry Tomato Confit & Black Garlic Emulsion
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Yield: 2 servings
Ingredients: 250 ml vegetable stock; 60 ml whole milk; 50 g polenta (cornmeal); 30 g unsalted butter; 30 g Parmigiano-Reggiano, grated; sea salt and white pepper; 120 g cherry tomatoes; 60 ml extra-virgin olive oil; 2 sprigs fresh thyme; 1 bay leaf; 3 cloves black garlic, minced; 1 tbsp crème fraîche; 1 tbsp lemon juice; 150 g burrata, divided into quenelles; fresh basil leaves for garnish; fleur de sel

Paper-thin slices of set polenta are crisped until golden and shattered-edible, then topped with silken burrata that oozes at the slightest press. Slow-roasted cherry tomatoes in olive oil provide concentrated sweetness, while a dark, fermented black garlic emulsion adds mysterious depth. A study in texture and restraint.

749cal per serving 23gprotein 27gcarbs 66gfat 10min prep 32min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this