*  Exported from  MasterCook  *
                Polenta and Zucchini with Fresh Tomato Sauce
 Recipe By     : Country Living (July 1998)
 Serving Size  : 6    Preparation Time :24:00
 Categories    : Country Living (July 1998)       Grain
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          water
    3      cups          milk
    2 1/4  cups          yellow cornmeal
    1      tablespoon    fresh basil -- chopped OR
    1      teaspoon      dried basil
    1 1/2  teaspoons     salt
      1/2  teaspoon      fresh thyme leaves -- OR
      1/4  teaspoon      dried thyme leaves
    1      pound         ripe plum tomatoes -- quartered & seeded
    2      tablespoons   olive oil
    4      medium        zucchini (2 lbs.) cut lengthwise -- in half
    1      tablespoon    balsamic vinegar
                         fresh thyme sprigs -- for garnish
 Several hours or day ahead, prepare polenta:  Generously oil 9- by 5-inch loaf
 pan.  In 3-quart saucepan, heat water to boiling over high heat.  In medium-
 size bowl, with wire whisk, stir milk, cornmeal, basil, 1 teaspoon salt and
 the thyme until blended; slowly stir into boiling water.  Reduce heat to
 medium and cook, stirring frequently, until polents is very thick--about 5
 minutes.  Transfer polenta to oiled pan.  Set aside to cool.  Cover and
 refrigerate until firm--about 2 hours or overnight.
 Meanwhile, make fresh tomato suace:  In blender, puree tomatoes and 1/4
 teaspoon salt until smooth.  Transfer to pitcher; cover and refrigerate until
 30 minutes before serving.
 Thirty minutes before serving, set out tomato sauce to come to room
 temperature; heat indoor or outdoor grill to medium.  Coat grill rack with
 nonstick cooking spray.  With knife, loosen polenta from pan; unmold onto
 cutting board and cut crosswise into 12 slices.  Using 1 tablespoon oil, brush
 polenta slices and zucchini.
 Grill polenta and zucchini 6 inches above heat until lightly browned--about 5
 minutes.  Turn and grill remaining side 5 to 10 minutes or until polenta is
 browned and zucchin is just cooked through.  Transfer polenta slices to
 serving platter and zucchini to cutting board.
 In medium-size bowl, combine remaining tablespoon oil, the vinegar and
 remaining 1/4 teaspoon salt.  Slice zucchini crosswise and toss in oil
 mixture; arrange around polenta.  Garnish with thyme sprigs and serve with
 tomato sauce.
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