Tomato And Grilled Polenta Stacks With Basil Sauce
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
59
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Water1 tsp
Salt2 small
Tomatoes (2 1/2-inch-wide)1 cup
Basil (fresh)1 small
Garlic (clove)1 tsp
Lemon Juice (fresh)1 tsp
Extra-Virgin Olive OilDirections:
1
Make polenta: Whisk together water, cornmeal, and salt in a 1-quart heavy saucepan and bring to a boil over moderate heat, whisking constantly
2
Reduce heat to low and cook, stirring frequently, until very thick, 15 to 20 minutes
3
Spread polenta into a 10- by 5-inch rectangle on a lightly oiled baking sheet
4
Chill, uncovered, until firm, about 1 hour
5
Prepare grill for cooking
6
Whisk together water, cornmeal, and salt in a 1-quart heavy saucepan and bring to a boil over moderate heat, whisking constantly
7
Reduce heat to low and cook, stirring frequently, until very thick, 15 to 20 minutes
8
Spread polenta into a 10- by 5-inch rectangle on a lightly oiled baking sheet
9
Chill, uncovered, until firm, about 1 hour
10
Prepare grill for cooking
11
Drain tomatoes while polenta is chilling: Cut 4 (1/4-inch-thick) crosswise slices from middle of each tomato
12
Sandwich slices between triple thicknesses of paper towel and press gently to absorb excess moisture
13
Preheat oven to 400°F
14
Cut 4 (1/4-inch-thick) crosswise slices from middle of each tomato
15
Sandwich slices between triple thicknesses of paper towel and press gently to absorb excess moisture
16
Preheat oven to 400°F
17
Grill polenta: Cut out 8 (2 1/2-inch) rounds from polenta with cookie cutter
18
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
19
Transfer to an ungreased baking sheet
20
Cut out 8 (2 1/2-inch) rounds from polenta with cookie cutter
21
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
22
Transfer to an ungreased baking sheet
23
Assemble and bake stacks: Season tomato slices with salt and pepper and sprinkle with cheese
24
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
25
Bake in middle of oven until hot and cheese is melted, about 15 minutes
26
Season tomato slices with salt and pepper and sprinkle with cheese
27
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
28
Bake in middle of oven until hot and cheese is melted, about 15 minutes
29
Make sauce while stacks bake: Purée basil, water, garlic, lemon juice, oil, and sugar in a blender, scraping down sides frequently, until smooth
30
Season with salt and pepper
31
Purée basil, water, garlic, lemon juice, oil, and sugar in a blender, scraping down sides frequently, until smooth
32
Season with salt and pepper
33
Serve stacks with basil sauce
34
Serve stacks with basil sauce