RECIPE: Polenta with Fresh Tomatoes and Parmesan Crisps

cup/ 57g freshly grated Parmesan (for the crisps)

cups/ 1lb chopped fresh tomatoes

small clove of garlic, finely chopped

small handful of fresh basil, finely chopped

Tablespoon/15ml of extra virgin olive oil

cups/ 1.18 Liters of water

sea salt or kosher salt

cup/ 160g of fine or medium grind polenta

Tablespoons/30g of unsalted butter (optional)

cup/ 57g freshly grated Parmigiano-Reggiano cheese (for the polenta)

Freshly ground pepper