Burrata Recipe

Cook polenta

Bring 2.5 cups water and 1 tsp salt to a gentle boil in a medium saucepan. Reduce heat to low. Slowly whisk in 0.75 cups instant polenta, whisking constantly to prevent lumps. Cook, stirring frequently, for 3–5 minutes until thickened and creamy.

Finish and set

Remove from heat and stir in 1 tbsp butter and 1 tbsp olive oil until glossy. Spread the hot polenta into an oiled small baking dish or sheet pan (about 9x5 or similar) to a thickness of roughly 1/2 inch. Smooth the surface, cover, and refrigerate at least 30 minutes (or until firm) — can be chilled up to 2 days.

Toast polenta

Once firm, unmold polenta onto a cutting board and slice into 6 equal rectangles. Heat a skillet over medium-high heat with 1 tbsp olive oil (use reserved oil from polenta or fresh). Fry the polenta slices 2–3 minutes per side until golden and crisp. Alternatively, brush slices with oil and broil or grill until crisp, about 3–5 minutes per side.

In a small bowl or jar combine 4 tbs extra-virgin olive oil, 1.5 tbs red wine vinegar, 1 tsp Urfa biber, 0.5 tsp Dijon mustard, 0.5 tsp honey, 0.5 tsp minced garlic, 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp lemon zest. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add a touch more honey if too bright or a pinch more salt if needed.

Let vinaigrette rest 5–10 minutes so Urfa chile infuses the oil and flavors marry.

Prepare vegetables: halve sungold tomatoes lengthwise (or quarter if large). Slice Persian cucumber into 1/8–1/4 inch rounds; for a prettier presentation, halve rounds into crescents. Tear or chiffonade basil leaves. If using microgreens or arugula, lightly toss with a small pinch of salt and a drizzle of vinaigrette to dress.

Warm burrata: remove burrata from refrigerator 15 minutes before serving so it comes to room temperature for best creaminess.

Plate

Place 1–2 polenta toasts on each plate. Gently place a whole burrata (split between two plates) or one burrata per two guests on top or beside the toasts. Arrange sungold tomatoes and cucumber slices around the burrata and on the polenta toasts. Scatter torn basil and microgreens over the top.

Dress & finish

Drizzle the Urfa vinaigrette evenly over the tomatoes, cucumbers, burrata, and polenta toasts (about 1 tbs vinaigrette per serving, reserve a little to taste). Finish with a sprinkle of sea salt flakes (about 1/8 tsp per plate) and freshly ground black pepper, and a final drizzle of 1 tbsp extra virgin olive oil divided between plates.

Serve immediately so polenta toasts remain crisp and burrata is creamy. Leftover vinaigrette can be refrigerated up to 3 days.