Polenta and Zucchini with Fresh Tomato Sauce

* Exported from MasterCook *

Polenta and Zucchini with Fresh Tomato Sauce

Recipe By : Country Living (July 1998)
Serving Size : 6 Preparation Time :24:00
Categories : Country Living (July 1998) Grain
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups water
3 cups milk
2 1/4 cups yellow cornmeal
1 tablespoon fresh basil -- chopped OR
1 teaspoon dried basil
1 1/2 teaspoons salt
1/2 teaspoon fresh thyme leaves -- OR
1/4 teaspoon dried thyme leaves
1 pound ripe plum tomatoes -- quartered & 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 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 zucchin 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
tomato sauce.


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