• 2 1/2 cups vegetable stock
• 2/3 cup yellow cornmeal
• Salt and freshly ground pepper
• 1⁄2 pint cherry tomatoes
• 8 pitted black olives
• 2 cloves garlic
• 2 tbsp olive oil
• 1⁄2 bunch fresh basil
• 9 oz fresh (buffalo) mozzarella
• 1 ½ oz freshly grated Parmesan cheese

Directions
1 Bring stock to a boil, sprinkle in polenta and cook, stirring, over low heat for 15 minutes. Season with salt and pepper and spread half onto greased baking sheet to about 1⁄3-inch thickness. Let cool. (Repeat with remaining polenta for making more servings or for another use.)

2 Rinse tomatoes and cut into quarters. Cut olives into rings and combine with tomatoes in bowl. Peel garlic and slice thinly. Heat oil in small pan and sauté garlic over low heat for 3 minutes or until translucent. Immediately add to tomato mixture and stir to combine.

3 Rinse basil and cut into strips. Stir into tomato mixture. Slice mozzarella and drain between 2 layers of paper towel.

4 Cut polenta into 8 pieces (to fit cooking trays) and distribute among each of 8 trays. Spoon tomato mixture over top. Season with salt and pepper and top with mozzarella. Sprinkle with Parmesan and cook under heating element for 10 to 15 minutes.

Makes 4 servings

Prep time: 40 minutes
Cooking time: 15 minutes
Calories/serving: About 425