Description
Baked polenta disks topped with grilled zucchini, tomatoes, and herbed goat cheese.
Ingredients
- 4-½ cups Water
- 1-¼ cup Yellow Cornmeal
- 3 Tablespoons Olive Oil
- 2 whole Zucchini, Sliced 1/2-inch Thick Lengthwise
- 2 whole Roma Tomatoes, Halved Lengthwise And Seeded
- Kosher Salt And Freshly Ground Black Pepper, To Taste
- 8 ounces, weight Goat Cheese, Softened
- 2 teaspoons Chopped Rosemary Leaves
- 2 teaspoons Chopped Thyme Leaves
Preparation
Spray a large rimmed baking sheet with nonstick cooking spray. Bring the water to a boil in a large saucepan. Slowly whisk in the cornmeal, then reduce the heat to low. Cook for 15 to 20 minutes, stirring often, until the polenta thickens. Remove from the heat and season with about 1 teaspoon salt and 1/2 teaspoon pepper, or to taste. Pour the polenta onto the prepared baking sheet and let cool for about 30 minutes, until firm.
Place a grill pan over medium-high heat. Drizzle the olive oil over the zucchini and tomatoes and season with salt and pepper. Grill the zucchini for 2 to 3 minutes per side, until golden brown and tender. Grill the tomatoes for about 2 minutes total, just until grill marks appear. Transfer the vegetables to a cutting board and dice.
Stir together the goat cheese, rosemary, and thyme in a small bowl until smooth.
To assemble, cut the polenta into 2-inch rounds using a cookie cutter. Spread the goat cheese evenly over the polenta disks and top each with a spoonful of the vegetables.
