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

Name: Italian-Style Fried Polenta Tacos with Arugula and Calabrian Chili Sauce
Total time: 35 min
Ingredients: 8 small polenta rounds (about 400g); 2 cups arugula (40g); 1 cup cherry tomatoes, halved (150g); 1 cup shredded mozzarella (112g); 4 tbsp Calabrian chili sauce (60g); 2 tbsp olive oil (28g); Salt to taste

35 min 318 kcal per serving Medium

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Ingredients

4 Servings

polenta rounds400 g
arugula40 g
cherry tomatoes150 g
shredded mozzarella112 g
Calabrian chili sauce60 g
olive oil28 g
saltto taste

Instructions

1
Pat the polenta rounds dry with a paper towel to remove excess moisture.
2
Heat the olive oil in a large non-stick skillet over medium-high heat.
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
While the polenta is frying, halve the cherry tomatoes and set aside.
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
Drizzle each taco with Calabrian chili sauce.
7
Serve immediately while the polenta is warm and crispy. Enjoy your Italian-Style Fried Polenta Tacos!