tomato and griled polenta stacks with basil sauce

Debbie and Yves made tomato and griled polenta stacks with basil sauce. Debbie made the polenta with fresh corn added, delicious!

*TOMATO AND GRILLED POLENTA STACKS WITH BASIL SAUCE*
*For stacks*
1 1/2 cups cold water
1/3 cup yellow cornmeal (preferably stone-ground)
1/4 teaspoon salt
2 small (2 1/2-inch-wide) tomatoes
1 1/2 oz smoked mozzarella, coarsely grated (1/3 cup)

*For basil sauce*
1 cup fresh basil
2 tablespoons water
1 small garlic clove
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
Pinch of sugar

Special equipment: a 2 1/2-inch round cookie cutter
*Make polenta:* Whisk together water, cornmeal, and salt in a 1-quart heavy saucepan and bring to a boil over moderate heat, whisking constantly. Reduce heat to low and cook, stirring frequently, until very thick, 15 to 20 minutes.

Spread polenta into a 10- by 5-inch rectangle on a lightly oiled baking sheet. Chill, uncovered, until firm, about 1 hour.

Prepare grill for cooking.

*Drain tomatoes while polenta is chilling:* Cut 4 (1/4-inch-thick) crosswise slices from middle of each tomato. Sandwich slices between triple thicknesses of paper towel and press gently to absorb excess moisture.

Preheat oven to 400°F.

*Grill polenta: *Cut out 8 (2 1/2-inch) rounds from polenta with cookie cutter. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill polenta rounds in a grill basket until crusty, about 5 minutes on each side. Transfer to an ungreased baking sheet.

*Assemble and bake stacks:*Season tomato slices with salt and pepper and sprinkle with cheese. Assemble 4 stacks by placing a tomato slice on top of each of 4 polenta rounds (use a spatula to transfer tomato slices), then top each with another polenta round and tomato slice.

Bake in middle of oven until hot and cheese is melted, about 15 minutes.

*Make sauce while stacks bake:* Purée basil, water, garlic, lemon juice, oil, and sugar in a blender, scraping down sides frequently, until smooth. Season with salt and pepper.

Serve stacks with basil sauce.

Cooks' note:
• You can use a lightly oiled hot nonstick ridged grill pan to cook the polenta rounds. Grill time may be a little shorter.

Gourmet
June 2001
2001-05-15 16:50:32.0

I'm off to DC for a long weekend to meet little Walton!! See you guys back next week with more Grub Club corn recipes!!!