Smoky Polenta with Heirloom Balsamic Tomatoes

Directions

1. 1

   Lightly grease a foil-lined baking sheet.

2. 2

   Melt butter in a medium saucepan over medium heat. Stir in garlic, then add Breeze and chicken broth and bring to a simmer. Add polenta and cook, stirring frequently, until mixture is thickening and bubbly. Reduce heat to low and cook for 5 minutes more or until mixture is very thick, stirring constantly. Remove from heat and stir in cheeses; season with salt and pepper.

3. 3

   Spread about 3/4-inch thick on prepared baking sheet. Let cool slightly, then cover with plastic wrap and chill until firm.

4. 4

   Stir together tomatoes, oil and vinegar in a small bowl. Season with salt to taste and let stand for 5 minutes.

5. 5

   Cut polenta into 1-inch squares and top with tomatoes. Sprinkle with basil.