Italian-Style Fried Polenta Tacos with Arugula and Calabrian Chili Sauce

Instructions

1. 1

   Pat the polenta rounds dry with a paper towel to remove excess moisture.

2. 2

   Heat the olive oil in a large non-stick skillet over medium-high heat.

3. 3

   Once the oil is hot, add the polenta rounds in a single layer. Fry for 3-4 minutes per side, or until golden and crispy. Remove and drain on paper towels. Sprinkle lightly with salt while hot.

4. 4

   While the polenta is frying, halve the cherry tomatoes and set aside.

5. 5

   Arrange the fried polenta rounds on a serving platter. Top each round with a small handful of arugula, a few cherry tomato halves, and a sprinkle of shredded mozzarella.

6. 6

   Drizzle each taco with Calabrian chili sauce.

7. 7

   Serve immediately while the polenta is warm and crispy. Enjoy your Italian-Style Fried Polenta Tacos!