Grilled Polenta and Zucchini with Fresh Tomato Sauce

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Grilled Polenta and Zucchini with Fresh Tomato Sauce

 

3 cups water

3 cups soymilk (or alternative)

2 1/4 cups yellow cornmeal

1 Tbsp. fresh basil, chopped (or 1 tsp. dried basil)

1 1/2 tsp. salt

1/2 tsp. fresh thyme leaves (or 1/4 tsp. dried thyme)

1 lb. ripe plum tomatoes, quartered and seeded

2 Tbsp. olive oil

4 medium zucchini (2 lbs.), cut lengthwise/in half

1 Tbsp. vinegar or lemon juice

 

Several hours or day ahead, prepare polenta: Generously oil 9- by 5-inch loaf

pan. In 3-quart saucepan, heat water to boiling over high heat. In medium-

size bowl, with wire whisk, stir milk, cornmeal, basil, 1 teaspoon salt and the

thyme until blended; slowly stir into boiling water. Reduce heat to medium and

cook, stirring frequently, until polents is very thick--about 5 minutes.

Transfer polenta to oiled pan. Set aside to cool. Cover and refrigerate until

firm--about 2 hours or overnight.

 

Meanwhile, make fresh tomato suace: In blender, puree tomatoes and 1/4

teaspoon salt until smooth. Transfer to pitcher; cover and refrigerate until 30

minutes before serving.

 

Thirty minutes before serving, set out tomato sauce to come to room

temperature; heat indoor or outdoor grill to medium. Coat grill rack with

nonstick cooking spray. With knife, loosen polenta from pan; unmold onto

cutting board and cut crosswise into 12 slices. Using 1 tablespoon oil, brush

polenta slices and zucchini.

 

Grill polenta and zucchini 6 inches above heat until lightly browned--about 5

minutes. Turn and grill remaining side 5 to 10 minutes or until polenta is

browned and zucchini is just cooked through. Transfer polenta slices to serving

platter and zucchini to cutting board.

 

In medium-size bowl, combine remaining tablespoon oil, the vinegar (or lemon

juice) and remaining 1/4 teaspoon salt. Slice zucchini crosswise and toss in

oil mixture; arrange around polenta. Garnish with thyme sprigs and serve with

tomato sauce.

 

 

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