Grilled Italian Polenta with Fresh Tomatoes

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Grilled Italian Polenta with Fresh Tomatoe

 

1 roll (24 oz.) plain prepared polenta, sliced into 1/2 inch rounds

1/4 cup olive oil

1/2 tsp. minced garlic (about 1 clove)

5 fresh basil leaves, chopped

1/2 tsp. salt

1 medium tomato, diced

Parmesan cheese to taste

 

Using a vegetable tray if necessary (so the slices don't fall through

the grates), grill the polenta over medium-high heat until lightly

browned, about 3-4 minutes per side. (Alternatively, broil the slices

on a cookie sheet about 4 inches from the heat source until they are

browned.)

 

While the polenta is cooking, mix together the oil, garlic, basil, and

salt in a measuring cup. Arrange the hot, cooked polenta in a single

layer in an 8 or 9 inch round or square dish. Top it with the tomatoes

and oil mixture. Sprinkle the cheese on top.

 

 

4 servings.