Polenta: Brush a 2-inch-deep half sheet pan with oil.
Combine stock, salt and garlic in heavy saucepan. Bring to boil on high heat. Slowly add cornmeal, whisking constantly until mixture returns to boil. Reduce heat to low. Cook 1 hour, stirring occasionally with wooden spoon instead of whisk.
Stir in 3.5 oz. cracker crumbs and 2 oz. Parmesan. Spread evenly into prepared pan. Refrigerate, covered, at least 2 hours or until firm. Cut polenta into 24 pieces, each 4x6 inches.
Breading: Lightly coat each piece of polenta with flour. Dip into eggs, then coat with cracker crumbs; repeat breading procedure once. Place on half sheet pan; refrigerate at least 30 min. or up to 12 hours.
For each serving: Heat 2 Tbsp. oil in 6-inch sauté pan on medium-high heat. Add 3 breaded polenta pieces. Cook quickly until browned on both sides. (Alternately, polenta can be baked on parchment paper-lined sheet pan in 375°F standard oven 3 to 5 min. or until heated through).
Arrange polenta on plate along with 1 oz. burrata, 1 oz. pesto, 2 oz. tomatoes, 1-1/2 tsp. Parmesan, 3 basil leaves and 1-1/2 tsp. balsamic glaze.