Step 1

To a large bowl, add the cherry tomatoes, olive oil,shallots, garlic, lemon zest, lemon juice, kosher salt and pepper flakes. Mixtogether until the tomatoes and shallots are coated in the marinade. Cover thebowl and set aside at room temperature for 2-4 hours.

Step 2

For the polenta, in a dutch oven, bring the chicken broth,water, and olive oil a boil over medium high heat. Reduce the heat to mediumlow and whisk in the polenta. Season with the salt and cook for 10 minutesstirring occasionally with a wooden spoon. Stir in the parmesan, pecorino,mascarpone and butter. Cook for 5 minutes stirring often. Add a 1/4 cup waterif the mixture gets too thick. Remove from the heat.

Step 3

Spoon the polenta onto a board or individual plates,creating divets in the middle to hold the toppings. Top with the marinatedtomato mixture, then dot with fresh mozzarella and basil.