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Chiffonade : cut into long, thin strips.[1] This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll
For the polenta crust:
4 cups water
1 1/2 teaspoons kosher salt
1 cup polenta or yellow corn meal
2 tablespoons extra virgin olive oil
1/4 cup chiffonade of basil
For the tomatoes:
1 1/2 pounds cherry tomatoes
2-3 garlic cloves, smashed and peeled
2 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
For garnish:
Extra virgin olive oil
Chiffonade of basil or small basil leaves
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