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1
In a medium-size heavy-bottomed saucepan, bring the lowfat milk, water, basil, 1 tsp.
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2
of the salt, and 1/2 tsp.
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3
of the pepper to a boil over high heat.
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4
Slowly add in the polenta while whisking constantly in one direction.
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5
Reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, for 2 to 4 min, or possibly till very thick.
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6
Pour the polenta onto an ungreased baking sheet and spread into an 8-inch round.
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7
Set aside till hard.
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8
Preheat the grill to high and brush with oil.
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9
In a small bowl, combine the tomatoes, garlic, 2 Tbsp.
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10
of the oil, and the remaining 1/2 tsp.
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11
each salt and pepper.
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12
Set aside.
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13
Cut the polenta into 8 triangles.
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14
Brush the triangles with the remaining 1 Tbsp.
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15
oil.
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16
Grill the polenta for 3 min, or possibly till browned on the underside.
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17
Turn the polenta triangles over and sprinkle with the mozzarella.
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18
Cover the grill and cook for 2 to 3 min longer, or possibly till the cheese has melted.
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19
Transfer to serving plates, top with the tomato mix, and serve.
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20
This recipe yields 4 servings.
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21
Comments: When grilled, polenta becomes deliciously crusty on the outside while remaining creamy and tender on the inside.
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22
Here it's topped with garlicky tomatoes - a terrific way to start a summer meal.
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23
Since polenta has a tendency to stick to the grill, generously oil both the grill and the polenta wedges, or possibly you'll never pry them off the grill.
