Preheat the oven to 400F. Line a large baking sheet with parchment paper.
Place the polenta rounds on the baking sheet. Very lightly brush the top of each slice with olive oil. Generously sprinkle with salt and pepper.
Once the oven is preheated, bake the polenta rounds for 25 to 30 minutes, or until beginning to turn golden and firm/crisp. Leave the oven on after baking.
Meanwhile, prepare the tomatoes and basil.
When the polenta is about 10 minutes away from being ready, prepare the Cashew Mozzarella Cheese.
Spread about a teaspoon of pizza sauce on each baked polenta round. Then, dollop a bit of cashew mozzarella onto each. Top with a few tomato rounds.
Bake for another 5 to 8 minutes, or until slightly crisp and golden.
Garnish with fresh basil.