Polenta Cakes with Tomato Salsa - Backyard Farms

Ingredients

• 1 cup ground yellow cornmeal
• 4 cups water or vegetable broth, plus more as needed
• 1/3 cup Pecorino Romano cheese, plus extra for garnish
• 1/2 tsp. Kosher salt
• 3/4 tsp. black pepper
• 1 lb. tomatoes on the vine, diced
• 2 small pepperoncini peppers, sliced
• 3 cloves garlic, grated
• 1 Tbsp. capers, drained
• 2 tsp. red wine vinegar
• 4 Tbsp. extra-virgin-olive oil, divided
• Kosher salt, to taste
• Basil leaves, for garnish