Basil Polenta (boiled cornmeal) with Toamtoes

Categories: Vegetables

Ingredients

• 2 1/2 cups low-fat (2%) or whole milk
• 1 cup cold water
• 1/4 cup chopped fresh basil
• 1 1/2 tsp. salt
• 1 tsp. freshly ground pepper
• 1 cup imported instant polenta (about 6 oz.)
• 4 plum tomatoes halved, seeded and cut into 1/4-inch dice
• 1 clove garlic, minced
• 3 Tbsp. extra-virgin olive oil
• 1 cup grated smoked mozzarella cheese (4 oz.)

Directions

1. In a medium-size heavy-bottomed saucepan, bring the milk, water, basil 1 tsp. of the salt, and 1/2 tsp of the pepper to a boil over high heat. Slowly add the polenta while whisking constantly in one direction.

2. Reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, for 2 to 4 minutes or until very thick.

3. Pour the polenta onto an ungreased baking sheet and spread into an 8-inch round. Set aside until firm.

4. Preheat the grill to high and brush with oil. In a small bowl, combine the tomatoes, garlic, 2 Tbsp. of the oil, and the remaining 1/2 tsp each salt and pepper. Set aside.

5. Cut he polenta into 8 triangles. Brush the triangles with the remaining 1 Tbsp. pil. Grill the polenta for 3 minutes or until browned on the underside.

6. Turn the polenta triangles over and sprinkle with the mozzarella. Cover the grill and cook for 2 5o 3 minutes longer, or until cheese has melted. Transfer to serving plates, top with the tomato mixture and serve.

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