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1
In a heavy pan bring water and salt to a boil. Pour the cornmeal in a steady stream and whisk. Lower heat to low and cook the polenta so that it barely boils, whisking constantly. When it starts to thicken, use a wooden spoon and continue cooking for 45 minutes, stirring every 5 minutes until the polenta creates a crust in the pan and pulls away from the sides. If using pre-cooked polenta follow the instructions in the package.
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2
Line a shallow baking tray with plastic film, spread the polenta to about 3/4 inches thick, cover with film and allow to cool completely.
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3
For the pesto: In a food processor add the basil leaves shredded small, the parsley and the salt. Pulse to chop finely. Add the almonds and pulse until in small pieces. Add the mustard, 2 pinches of salt and pulse. Start adding the olive oil in astream until you have a thick paste. Depending on how bif the basil leaves are and how you process, the olive oil may vary from 1/3 cup to a little more. Season with salt and pepper and put in a glass jar with a tight fitting lid. It will keep in the fridge for 1 month.
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4
Pre-heat the oven grill to very hot with rack in top shelf. Line a baking tray with parchment paper.
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5
Wash the zucchini, cut in half or 3 equal parts and cut in a mandolin in thin slices.
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6
Cut the dry tomatoes in small pieces.
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7
Cut the cold and firm polenta in rectangles and put on the baking tray. Brush the polenta on both sides with olive oil and grill for 3 minutes on each side or until crispy and brown.
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8
Lower the oven grill to medium hot and lower the rack to 1 slot lower.
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9
Top the grilled polenta with pesto, sprinkle dry tomato, cover with zucchini slices (raw). Sprinkle with Maldon salt and a dash of freshly ground pepper and add a teaspoon of thick cream on top.
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10
Grill until the zucchini and cream are golden. Serve immediately.
