If possible, make the polenta the day before. Otherwise, follow the steps below.

Bring salted water to a boil, seasoning to your taste.

Gradually pour in the polenta while stirring, and cook until it reaches your desired consistency.

Transfer the polenta to a loaf pan and let it rest for at least 2 hours, until firm.

Slice the polenta into pieces no thicker than 1/2 inch (about 1 cm).

Heat a nonstick skillet or grill pan and brown the polenta slices on both sides.

Meanwhile, make a simple caprese salad by cutting the tomatoes and mozzarella into pieces.

Add olive oil, salt, and black pepper to taste.

Top the polenta bruschetta with your caprese salad and serve warm.