Pan-Roasted Chicken With Polenta Cakes

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Kosher salt

1 cup yellow cornmeal, preferably stone-ground

2 tablespoons unsalted butter

3 tablespoons freshly grated Parmesan cheese

Freshly ground pepper

1/4 cup vegetable oil

Four 6-ounce boneless chicken breast halves

2 medium shallots, minced

4 ripe plum tomatoes, cut into 1/2-inch dice

1/4 cup finely shredded fresh basil

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