In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt. Gradually whisk in the polenta, stirring constantly to avoid lumps. Reduce heat to low and cook for about 15 minutes, stirring frequently until thickened.

Once thickened, pour the polenta into a greased 9x9-inch baking dish. Spread it evenly and smooth the top. Let it cool at room temperature for about 30 minutes, then refrigerate for at least 1 hour until firm.

After the polenta has chilled, cut it into squares or rectangles. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the polenta pieces and cook until golden brown and crispy on all sides, about 3-4 minutes per side. Remove from the skillet and set aside.

In a large bowl, combine the cherry tomatoes, torn basil leaves, balsamic vinegar, garlic powder, Italian seasoning, and salt and pepper to taste. Toss gently to combine.

To serve, place the fried polenta on a serving platter. Top with the tomato and basil mixture, and tear the burrata cheese over the top. Drizzle with additional olive oil if desired.