Ingredients
Dry Polenta      1 cup
Chicken stock     1 cup
Water      1½ cup
Kosher Salt and freshly ground Pepper  to taste
Vegetable oil or clarified butter   4 tablespoons
Flour, on a dinner plate    ¼ cup
Fresh Tomatoes, seeded, diced   3 each, medium
Olive oil      1 tablespoon
Shallots, diced     1 tablespoon
Garlic, minced     1 clove
Fresh Thyme, chopped    1 tablespoon
Fresh Oregano, chopped    ½ tablespoon
Fresh Mozzarella cheese    8 ounces
Garnish
Fresh Basil, chiffonade    4 leaves
   

Method
Oil four individual ramekins or one pie dish (polenta can be cut into wedges if using this method). Season chicken stock and water with salt and pepper in a medium sized saucepan and bring to a boil. Using a long handled wooden spoon to stir, slowly pour dry polenta into hot liquid. Reduce heat to medium and stir constantly for about 10 minutes. (Polenta gets very, very thick and will pull away from sides of pan, provided you continue to stir.) Evenly divide cooked polenta between four ramekins (or pie dish); loosely cover with plastic and set aside. Preheat broiler.
Sauté shallots in olive oil over medium heat for 3 minutes. Add garlic and sauté for 30 seconds more. Add herbs and tomatoes and heat completely. Adjust seasonings, and set aside. Add vegetable oil or clarified butter to sauté pan and heat to the smoking point. Dredge only top and bottom sides of polenta pieces in flour; pan fry till golden crust forms.
Place polenta onto a cookie sheet; top with tomato sauce then Mozzarella; broil till cheese begins to melt – not brown. Garnish with basil chiffonade.  Note: Prepared polenta may be substitute in this menu.