Remove polenta from the tube and slice into 1/4” rounds (cut the ends off). Place rounds on a paper towel to absorb excess moisture.
Brush mayonnaise or olive oil onto each side of the polenta, and season generously with salt and pepper.
Heat your grill to high, and place polenta slices on for 8-10 minutes per side, keeping an eye on it at minute 6 or so to make sure it isn’t burning. If it is, reduce heat to medium-high.
While polenta is warm, layer on the mozzarella, tomato, salt to taste, basil, and finish with a drizzle of balsamic glaze or honey. Serve immediately.