Fried Polenta Rounds with Mozzarella
Peel and finely chop the garlic and transfer to a large bowl. Add the egg and whisk to combine. Line a baking sheet with plastic wrap. In a saucepan, bring 500 ml (approximately 2 cups) of water with a little salt and 1 tablespoon butter to a boil. Gradually add the polenta and cook, stirring, according to package directions until thick. Transfer to the bowl with the garlic and stir to combine. Spoon the polenta onto the plastic wrap and smooth to about 1/2-inch thickness. Brush the top with butter and let stand until firm. Invert the polenta onto a work surface and remove the plastic wrap. Heat the oil in a skillet. With a cookie cutter or the rim of a glass, cut out circles of polenta. Saute the polenta until golden brown on both sides.
Top the polenta with mozzarella and garnish with tomatoes, sage, chili powder and pepper.