Recipe: Grilled Basil Polenta with Tomatoes and Mozzarella

GRILLED BASIL POLENTA WITH TOMATOES AND MOZZARELLA

"When grilled, polenta becomes deliciously crusty on the outside while remaining creamy and tender on the inside. Here it's topped with garlicky tomatoes -- a terrific way to start a summer meal. Since polenta has a tendency to stick to the grill, generously oil both the grill and the polenta wedges, or you'll never pry them off the grill."

2 1/2 cups low-fat (2%) or whole milk
1 cup cold water
1/4 cup chopped fresh basil
1 1/2 teaspoons salt, divided use
1 teaspoon freshly-ground black pepper, divided use
1 cup imported instant polenta (about 6 oz)
4 plum tomatoes, halved, seeded, and cut into 1/4" dice
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
1 cup grated smoked mozzarella cheese (4 oz)

In a medium-size heavy-bottomed saucepan, bring the milk, 1 cup cold water, basil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper to a boil over high heat. Slowly add the polenta while whisking constantly in one direction. Reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, for 2 to 4 minutes, or until very thick.

Pour the polenta onto an ungreased baking sheet and spread into an 8-inch round. Set aside until firm.

WHEN READY TO COOK:
Preheat the grill to high and brush with oil.

In a small bowl, combine the tomatoes, garlic, 2 tablespoons of the oil, and the remaining 1/2 teaspoon each salt and pepper. Set aside.

Cut the polenta into 8 triangles. Brush the triangles with the remaining 1 tablespoon oil.

Grill the polenta for 3 minutes, or until browned on the underside. Turn the polenta triangles over and sprinkle with the mozzarella. Cover the grill and cook for 2 to 3 minutes longer, or until the cheese has melted.

Transfer to serving plates, top with the tomato mixture, and serve.

Makes 4 servings
Source: Italian Grilling by Jean Galton