Grilled Polenta with Heirloom Tomatoes and Pounded Anchovy Sauce

1. 1

   Preheat the grill on high.

2. 2

   With a mortar and pestle, pound together the anchovies, splash of anchovy oil, garlic, pinch of salt, and mint into a paste.

3. 3

   Add the lemon juice and continue to blend with the pestle, then dribble in the olive oil.

4. 4

   Stir to combine.

5. 5

   Core the tomatoes, cut into thin wedges, and divide among 8 plates.

6. 6

   Sprinkle with salt and pepper.

7. 7

   Grill the polenta for 2 to 3 minutes per side, or until the wedges show grill marks and are heated through.

8. 8

   Place 1 polenta wedge next to the tomatoes on each plate and drizzle with the anchovy sauce.

9. 9

   Serve while the polenta is hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.