By Duane Pemberton

Here’s a quick, easy snack that makes a good appetizer and pairs very well with a dry riesling, gruner veltliner or verdejo.

Ingredients:

• Polenta
• Fresh Tomato
• Fresh Basil
• Cheese of your choice
• Balsamic vinegar

Pan-sear the polenta in olive oil (bacon drippings even better). While that’s searing, make thin slices of the tomato and cheese – also, prepare the basil chiffonade.

Also reduce down the balsamic vinegar in a sauce pan by 2/3rd or until it coats the back of a spoon rather well.

Plate.