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Polenta and Zucchini with Fresh Tomato Sauce

Polenta and Zucchini with Fresh Tomato Sauce is built on Water, Milk, Salt, Ripe Plum Tomatoes Quartered Amp Seeded, and Olive Oil. Scale it up or down for the number of people at the table.

Ingredients

• 3 cup
• 3 cup
• 1 1/2 tsp
• 1 lb
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   In 3-quart saucepan, heat water to boiling over high heat.

2. 2

   In medium- size bowl, with wire whisk, stir milk, cornmeal, basil, 1 teaspoon salt and the thyme until blended; slowly stir into boiling water.

3. 3

   Reduce heat to medium and cook, stirring frequently, until polents is very thick--about 5 minutes.

4. 4

   Transfer polenta to oiled pan.

5. 5

   Set aside to cool.

6. 6

   Cover and refrigerate until firm--about 2 hours or overnight.

7. 7

   Transfer to pitcher; cover and refrigerate until 30 minutes before serving.

8. 8

   Thirty minutes before serving, set out tomato sauce to come to room temperature; heat indoor or outdoor grill to medium.

9. 9

   Coat grill rack with nonstick cooking spray.

10. 10

    With knife, loosen polenta from pan; unmold onto cutting board and cut crosswise into 12 slices.

11. 11

    Using 1 tablespoon oil, brush polenta slices and zucchini.

12. 12

    Grill polenta and zucchini 6 inches above heat until lightly browned--about 5 minutes.

13. 13

    Turn and grill remaining side 5 to 10 minutes or until polenta is browned and zucchin is just cooked through.

14. 14

    Transfer polenta slices to serving platter and zucchini to cutting board.

15. 15

    In medium-size bowl, combine remaining tablespoon oil, the vinegar and remaining 1/4 teaspoon salt.

16. 16

    Slice zucchini crosswise and toss in oil mixture; arrange around polenta.

17. 17

    Garnish with thyme sprigs and serve with tomato sauce.