Polenta (6 cups of water, 1 and 3/4 cups of polenta, salt and pepper, butter) lay it on a sheet pan and even it out. Refrigerate for 3 hours. Use a water glass to cut out discs, oil them to grill or saute.
Sauce is simple cherry tomatoes, garlic and basil cook until tomatoes start to blister and mash them. Top that and mozzarella on the polenta (after you flip the polenta like a hamburger)
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