Burratina (Baby Burrata) On Radicchio, Tomato & Crispy Polenta

• 4 burratina (baby burrata balls)
• 4 1/4 inch rounds of basil garlic polenta
• 4 radicchio leaves
• 1 tablespoon butter
• 1 tablespoon coconut oil
• 4 basil leaves
• Olive oil (for garnish)

1. Cut the polenta (I recommend using the basil and garlic spiced kind) into 1/4-inch disks.
2. Add 1 tbsp butter and 1 tbsp of coconut oil in a nonstick wok or deep pan over medium-high heat. Add the polenta disks into the pan and cook for 10 minutes on each side. Remove from pan and let cool on cooling rack over a pan to catch any oil drippings.
3. Once cooled, plate by putting a disk of polenta on the radicchio leaf, followed by tomato, a dollop of balsamic glaze and then the burrata.
4. Finish with another dollop of balsamic glaze, a basil leaf, salt pepper and a drizzle of olive oil.

garlic polenta, radicchio, butter, coconut oil, basil, olive oil

Taken from food52.com/recipes/65233-burratina-baby-burrata-on-radicchio-tomato-crispy-polenta (may not work)