Caprese With Crispy Polenta Croutons

In this recipe, classic caprese salad goes from side dish to main, all thanks to a tube of precooked polenta. Found next to the dried pasta in the supermarket, store-bought polenta is often viewed as a shadow of its homemade counterpart. But try slicing and frying it—and you'll see that it's the ideal weeknight sidekick. After next to no work, you get crisp-on-the-outside, creamy-on-the inside rounds, not unlike croutons. Sprinkling grated Parmesan on the outside gives them a salty, frico-like exterior. I like to scattered the polenta croutons alongside sliced tomatoes, torn mozzarella, and fresh basil, then dress everything in a simple combination of balsamic vinegar and olive oil. For a heartier meal, feel free to serve with grilled chicken, shrimp, or tofu—but to me, this is a perfect dinner on its own.