Ingredients
2 cups polenta
2 10-ounce balls soft, fresh mozzarella, thinly sliced
1/2 pound cherry or grape tomatoes, halved
A handful of basil leaves
1/2 cup olive oil
2 cloves garlic, crushed
Salt and freshly ground black pepper
Finely grated Parmesan, for dusting
Arugula, for serving
Description
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