Sunny side up caprese

After our Sunday morning rituals we got home and my husband asked me what was for lunch.  I had been dying for caprese (mozzarella, basil & tamatoes) for a while and had the ingredients.  Unfortunately that is usually an appetizer and not a complete lunch.  I remembered some polenta I had in the cupboard...

Now for the rest of the story

UNGREDIENTS

1 lb mozzarella

1/2 t pepper

8 slices prosciutto

2 Roma tomatoes

16 basil leaves

18 oz polenta

2 T balsamic vinegar

2 T olive oil or bacon drippings

DIRECTIONS

1). Heat your pan in high, preheat broiler

2). Slice polenta into 16 rounds, put oil in pan then add polenta rounds.  Cook for about 2 minutes then flip

3). Cut prosciutto in half to make 16 squarish pieces and cut mozzarella and Roma tomatoes to make 16 rounds each

4). Place prosciutto on polenta, followed by tomato, a light sprinkling of pepper, a mozzarella slice, then a basil leaf, cover and cook for about 2 minutes

5). When the mozzarella starts to melt uncover and move to a low broiler setting until the cheese gets a little bit if color

6).  Move to a platter and lightly sprinkle with balsamic vinegar before serving