*  Exported from  MasterCook  *

               Polenta and Zucchini with Fresh Tomato Sauce

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      c             Water
   3      c             Milk
   2 1/4  c             Yellow corn meal
   1      tb            Fresh basil -- chopped -OR-
   1      ts            Dried basil
   1 1/2  ts            Salt
     1/2  ts            Fresh thyme leaves -OR-
     1/4  ts            Dried thyme leaves
   1      lb            Ripe plum tomatoes -- quartered & seeded
   2      tb            Olive oil
   4      md            Zucchini (2 lb) -- cut lengthwise in half
   1      tb            Balsamic vinegar
                        Fresh thyme sprigs -- for garnish

Several hours or day ahead, prepare polenta:

Generously oil 9x5" loaf pan.

In 3 qt saucepan, heat water to boiling over high heat. In
medium-size bowl, with wire whisk, stir milk, corn meal, basil, 1 ts
salt and the thyme until blended; slowly stir into boiling water.
Reduce heat to medium and cook, stirring frequently, until polenta 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 sauce:

In blender, puree tomatoes and 1/4 ts 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 tb 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 zucchini is just cooked
through. Transfer polenta slices to serving platter and zucchini to
cutting board.

In medium-size bowl, combine remaining tb oil, the vinegar, and
remaining 1/4 ts 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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