Caprese Salad Skewers with Crispy Polenta and Pesto Drizzle

Instructions:

Prepare the Polenta

1. In a medium-sized saucepan, bring the water to a boil. Add salt and pepper.
2. Gradually whisk in the polenta and continue whisking until the mixture thickens, about 5 minutes.
3. Remove from heat and let it cool for a few minutes.
4. Pour the polenta onto a greased baking sheet or a flat dish and spread it evenly to create a 1/2-inch thick layer.
5. Allow the polenta to cool completely and firm up, about 30 minutes.

Note: If you’re in a hurry, you can use prepared polenta.

Crisp the Polenta

1. Once the polenta has firmed up, cut it into small squares or circles, around 1-1/2 inches in size.
2. Heat olive oil in a non-stick skillet over medium heat.
3. Add the polenta to the skillet and cook until golden brown on both sides, about 3-4 minutes per side.
4. Remove from the skillet and set aside.

Assemble the Skewers:

1. Take a wooden skewer and thread on a cherry tomato, followed by a basil leaf, a mozzarella ball, and finally, a square of browned polenta.
2. Repeat this process until you have assembled all the skewers.
3. Place the skewers on a serving platter.

Prepare the Pesto Drizzle:

1. In a small bowl, combine the pesto sauce with a splash of olive oil. Stir well to loosen the pesto.
2. Season with salt and pepper to taste.

Drizzle and Serve:

1. Just before serving, drizzle the pesto sauce over the Caprese skewers.
2. Garnish the platter with additional basil leaves for an extra touch.
3. Serve immediately and enjoy!

Note: You can also refrigerate the prepared skewers for a couple of hours before serving if you prefer to serve them chilled.