Polenta Cakes with Smoky Mozzarella

This recipe can be served room temperature or heated up if you want the cheese to be ooey gooey.  I prefer it room temperature so the cheese slices easily with every bite! This recipe is both Gluten Free and Vegan, but obviously contains dairy.

• 2 large tubes of polenta
• 8 tablespoons olive oil (more if needed)
• 2 cups fresh basil leaves soaked in olive oil
• Salt and pepper to taste
• Vodka Sauce
• 1 jar of chopped sun-dried tomato bruschetta (or make homemade) 

Trim the ends from the polenta tubes and then slice the tube into equal rounds - you will have around 24-26 rounds total.

Heat a heavy pan or skillet to high heat and add the olive oil.

Working in batches add 6 rounds at a time and fry them in the hot oil until the polenta has a crispy skin on it. Oil needs to be really hot to prevent sticking.

Sprinkle the rounds with kosher salt.

Meanwhile spread half of the Vodka Sauce on the bottom of two 9x13 pans.

When the polenta is crisp, add the polenta rounds to the pan. Drizzle with more sauce over the top of the polenta rounds.

Top with a slice of smoked mozzarella, a teaspoon of chopped sundried tomato bruschetta and finish off with a basil leaf. 

Serve individually or on a festive tray - enjoy!