Morgan and I made this dish as an appetizer to go with black bean enchiladas. The polenta was floured, dipped in egg, rolled in cornmeal, and fried. The corn was sauteed with homemade cilantro oil and shallots (you can mix in some hominy for some chewy texture as well). The reserved cilantro puree from the oil process was spooned onto the tomato slices. When preparing this dish, be sure to wear a sombrero and a fake mustache. Me gusta.