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Fresh Tomato and Polenta Cakes

8 slices of  fresh tomatoes, about 1/2-inch thick slices
8 slices of ready-to-use polenta, 1/2-inch thick slices
1/2 teaspoon of salt
8 fresh basil leaves
1 tablespoon of grated Parmesan cheese
2 teaspoons of dried oregano 

Use tomatoes held at room temperature until fully ripe. In a 2-quart microwavable baking dish arrange half the polenta rounds. Top each round with a basil leaf then a tomato slice; sprinkle tomato slices with half the salt, grated Parmesan and dried oregano, dividing evenly. Repeat layering. Microwave on HIGH (100% power) until tomatoes are tender and polenta is heated through, 8 to 10 minutes. Transfer to individual serving plates; garnish with arugula and a drizzle of prepared pesto or pesto oil, if desired.

 

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