First, you want to make your balsamic reduction. This can be done ahead of time. Add the balsamic vinegar to a small pot and bring to a boil. Once boiling, lower to a simmer and let reduce for 15-30 minutes, depending on how thick you'd like the consistency to be (I went for a thinner consistency, so 15 minutes.)

Preheat your grill to medium high heat.

Slice your prepared polenta into 16 rounds.

Brush the rounds with the olive oil on each side and set aside.

Quarter your cherry tomatoes and add to a bowl.

Thinly slice the basil by stacking the basil leaves and rolling them up tightly.

Thinly slice against the roll to create thin ribbons.

Add the basil to the bowl of tomatoes.

Season with salt and pepper and mix to combine. Set aside.

Add the polenta rounds to your grill over direct heat. Grill for 3 to 4 minutes, or until grill marks appear.

Flip the polenta rounds and top each with the mozzarella. Close your grill and let grill for another 3 to 4 minutes.

Remove from heat and add to a serving plate. Top with the tomato mixture.

Drizzle with olive oil and the balsamic reduction and serve.