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Tomatoes, Basil-Smoky Brochette Polenta

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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