Tomato and Grilled Polenta Stacks with Basil Sauce

A Summer Evening Delight: Tomato and Grilled Polenta Stacks

As a busy working mom, finding time to cook a delicious and healthy meal can feel like an uphill battle. Between school pick-ups, soccer practice, and endless to-do lists, the last thing I want is to spend hours slaving away in the kitchen. That's why I love recipes that are both impressive and surprisingly easy to make. This Tomato and Grilled Polenta Stacks with Basil Sauce recipe is a perfect example. It's elegant enough for a dinner party, yet simple enough for a weeknight meal.

The beauty of this dish lies in its simplicity. The grilling of the polenta adds a lovely smoky char, while the fresh basil sauce provides a bright, herbaceous counterpoint to the rich, creamy polenta and juicy tomatoes. The smoked mozzarella is the secret weapon here—a little goes a long way in adding depth of flavor without weighing the dish down. And let’s be honest, any dish that involves minimal cleanup is a winner in my book!

The preparation is surprisingly straightforward. First, you make the polenta, a creamy cornmeal porridge. I like to make this ahead of time so it has plenty of time to chill and firm up. This allows for easier handling when cutting and grilling. While the polenta chills, you can prep the tomatoes, simply slicing them and gently pressing out excess moisture. This step is key for preventing soggy stacks.

Grilling the polenta rounds is where the magic happens. The grill marks add a beautiful visual appeal, and the slight char enhances the polenta’s flavor. If you don’t have a grill, don’t worry! A grill pan works just as well. While the polenta is grilling, you can whip up the vibrant basil sauce in a blender. It’s ready in minutes and makes a refreshing complement to the hearty stacks.

The final step is assembling and baking the stacks. It's a simple process of layering the grilled polenta, seasoned tomato slices, and a sprinkle of smoked mozzarella. A short bake in the oven melts the cheese and warms the stack through, creating a perfectly harmonious blend of textures and flavors. Serve immediately with a generous drizzle of basil sauce. The whole family loves this dish, and it's become a regular rotation in our household.

Beyond the Dinner Table: This recipe is so versatile! It’s perfect for potlucks, barbecues, or even a romantic dinner for two. The leftovers also make for a fantastic lunch the next day. The flavors intensify overnight, making it even more delicious! So next time you're looking for a quick, flavorful, and impressive meal, give this Tomato and Grilled Polenta Stacks with Basil Sauce recipe a try. You won't be disappointed.

Tips and Variations:

• Vegetarian/Vegan Option: Omit the smoked mozzarella for a vegetarian version. For a vegan option, substitute the mozzarella with a vegan cheese alternative.
• Spice it up: Add a pinch of red pepper flakes to the basil sauce for a little heat.
• Herb variations: Experiment with other fresh herbs in the sauce, such as parsley, oregano, or thyme.
• Seasonal vegetables: Substitute the tomatoes with other seasonal vegetables like zucchini or eggplant.
• Make it ahead: The polenta can be made a day ahead of time, which saves valuable time on the day of cooking.

This recipe isn’t just a meal; it's an experience. It's a taste of summer, a moment of culinary satisfaction amidst the chaos of everyday life. It’s a reminder that even amidst the busiest schedules, we can still create something delicious and beautiful. Enjoy!

Step-by-step

• Make polenta: 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. Spread polenta into a 10- by 5-inch rectangle on a lightly oiled baking sheet. Chill, uncovered, until firm, about 1 hour. Prepare grill for cooking.
• Drain tomatoes while polenta is chilling: 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. Preheat oven to 400°F.
• Grill polenta: 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: 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. Bake in middle of oven until hot and cheese is melted, about 15 minutes.
• Make sauce while stacks bake: Purée basil, water, garlic, lemon juice, oil, and sugar in a blender, scraping down sides frequently, until smooth. Season with salt and pepper. Serve stacks with basil sauce.