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It’s summertime and the living’s easy—our philosophy is that the cooking should match. But just because we’re feeling lazy leisurely doesn’t mean we’re about to resort to cereal for dinner. Enter this pan-fried polenta with blistered tomatoes and burrata, from Holly Erickson and Natalie Mortimer’s new cookbook, The Modern Proper: Simple Dinners for Every Day. It’s elegant without being fussy, and works as an appetizer or a main course.
“When the tomatoes are about ready to jump off the vine and fresh basil is abundant and so fragrant—isn’t it nice how those things always happen at the same time?—you have to make this sun-soaked recipe,” they write. “It’s finger food-y enough to work as an appetizer, but the milky, cream-filled burrata and pan-fried polenta offer plenty of heft, so don’t overlook its strength as a summertime main dish. It’s best served with a chilled glass of wine and a soft August breeze.”
Say no more.
Excerpted from The Modern Proper: Simple Dinners for Every Day. Copyright © 2022 by Holly Erickson and Natalie Mortimer. Photography copyright © 2022 by Eva Kolenko. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
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