Caprese With Crispy Polenta Croutons
Ingredients
- 1 garlic clove, finely grated
- ½ cup plus 2 Tbsp. extra-virgin olive oil
- ⅓ cup balsamic vinegar
- ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided, plus more
- ¼ tsp. freshly ground pepper, plus more
- 1 17–18-oz. tube precooked polenta
- 2 oz. Parmesan, finely grated (about 1 cup)
- 1¾ lb. mixed tomatoes, halved, quartered, and/or sliced
- 12 oz. fresh mozzarella, torn into large pieces
- 1 cup (lightly packed) basil leaves
- Flaky sea salt
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