Make a batch of polenta
Brush with olive oil and grill over high heat for about 2 minutes on each side or until nicely grill marked. Place on an oiled piece of foil set on the grill and sprinkle with:
1 cup shred smoked mozzarella cheese. Stir together:
1 cup diced heirloom tomatoes
1 tablespoon snipped fresh basil,
1 tablespoon olive oil and
1 tablespoon balsamic vinegar
1 clove minced garlic. Season to taste with salt and pepper and spoon over warm polenta
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