| Total Fat | 5 g |
| Total Carbohydrates | 14 g |
| Cholesterol | 5 mg |
| Sodium | 250 mg |
| Dietary Fiber | 2 g |
| Sugars | 1 g |
| Protein | 2 g |
Lightly grease a foil-lined baking sheet.
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.
Spread about 3/4-inch thick on prepared baking sheet. Let cool slightly, then cover with plastic wrap and chill until firm.
Stir together tomatoes, oil and vinegar in a small bowl. Season with salt to taste and let stand for 5 minutes.
Cut polenta into 1-inch squares and top with tomatoes. Sprinkle with basil.
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