This is a dinner that comes from Vegetarian Times magazine. We have to make the polenta ahead to make sure it is firm for when it goes into the oven. We decided not to make it in foil packets and instead make it in ramekins and other glass dishes to save some foil. We did cover all the glass dishes with foil to make sure it was still covered to replicate the packet process. So you cut up the polenta, we did cubes. You then use fresh tomatoes that are diced. You drizzle olive oil, balsamic vinegar, sprinkle some herbs and some mozzarella cheese on the top. It is a really yummy and can be a simpler meal if you buy already made polenta from the store. But I think making homemade polenta is much more delicious.
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