POLENTA AND ZUCCHINI WITH FRESH TOMATO SAUCE
3 cups water
3 cups milk
2 1/4 cups yellow cornmeal
1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
1 1/2 teaspoons salt, divided use
1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme leaves)
1 pound ripe plum tomatoes, quartered and seeded
2 tablespoons olive oil
4 medium zucchini (2 lbs.) cut lengthwise in half
1 tablespoon balsamic vinegar
Fresh thyme sprigs (for garnish)
SEVERAL HOURS OR DAY AHEAD, PREPARE POLENTA:
Generously oil a (9x5-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 polenta 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 SAUCE:
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 and remaining 1/4 teaspoon salt.
Slice zucchini crosswise and toss in oil mixture; arrange around polenta. Garnish with thyme sprigs and serve with the tomato sauce.
Makes 6 servings
Source: Country Living magazine, July 1998
3 cups water
3 cups milk
2 1/4 cups yellow cornmeal
1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
1 1/2 teaspoons salt, divided use
1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme leaves)
1 pound ripe plum tomatoes, quartered and seeded
2 tablespoons olive oil
4 medium zucchini (2 lbs.) cut lengthwise in half
1 tablespoon balsamic vinegar
Fresh thyme sprigs (for garnish)
SEVERAL HOURS OR DAY AHEAD, PREPARE POLENTA:
Generously oil a (9x5-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 polenta 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 SAUCE:
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 and remaining 1/4 teaspoon salt.
Slice zucchini crosswise and toss in oil mixture; arrange around polenta. Garnish with thyme sprigs and serve with the tomato sauce.
Makes 6 servings
Source: Country Living magazine, July 1998
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