Tomato and Grilled Polenta Stacks with Basil Sauce
3.5
(16)
• You can use a lightly oiled hot nonstick ridged grill pan to cook the polenta rounds. Grill time may be a little shorter.
Recipe information
Yield
Makes 4 servings
Ingredients
For stacks
For basil sauce
Special Equipment
Preparation
Make polenta:
Step 1
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.
Step 2
Spread polenta into a 10- by 5-inch rectangle on a lightly oiled baking sheet. Chill, uncovered, until firm, about 1 hour.
Step 3
Prepare grill for cooking.
Drain tomatoes while polenta is chilling:
Step 4
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.
Step 5
Preheat oven to 400°F.
Grill polenta:
Step 6
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:
Step 7
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.
Step 8
Bake in middle of oven until hot and cheese is melted, about 15 minutes.
Make sauce while stacks bake:
Step 9
Purée basil, water, garlic, lemon juice, oil, and sugar in a blender, scraping down sides frequently, until smooth. Season with salt and pepper.
Step 10
Serve stacks with basil sauce.
