Heat butter and/or olive oil in a large saute pan over medium high heat.

Add polenta slices and cook for 3-4 minutes, until slightly browned.

Flip the polenta slices and season with salt and pepper. Cook for one minute, then top with mozzarella (slices or shredded) and cook for another 2-3 minutes, until cheese is melted.

Remove polenta and place on paper towel to soak up extra oil/butter.

Meanwhile, place tomatoes in the same pan and cook for one minute. Flip the tomato slices over, add balsamic vinegar and cook for one more minute. Remove tomato slices from the heat.

Layer one slice of cheesy polenta, one slice of tomato and a basil leaf, then repeat and end with a cheesy polenta slice. Make four of these.

Drizzle each polenta stack with extra balsamic vinegar and sprinkle with extra basil, if desired.

Behold. And then devour.