Heat a frying pan over low-medium heat.

Add some butter or olive oil, and lay the slices of polenta in the pan.

Cook until starting to brown, and then add the tomato slices to the pan (or leave tomato raw for a portable lunch). Sprinkle with a bit of salt.

When the tomato slices are browning on the edges, and the polenta is crispy, set on plate, layering the tomato over the polenta, then add the mozzarella slices and basil.