Grilled Polenta with Heirloom Tomatoes and Pounded Anchovy Sauce

• 6 anchovy fillets, with a splash of their oil
• 1/2 clove garlic
• Kosher salt and freshly ground pepper
• 10 fresh mint leaves
• Juice of 1 lemon
• 1/4 cup extra-virgin olive oil
• 1 to 1 1/2 pounds sweet, ripe heirloom tomatoes (roughly 1 tomato per person)
• 1/2 recipe Firm Polenta (page 67), chilled

1. Preheat the grill on high.
2. With a mortar and pestle, pound together the anchovies, splash of anchovy oil, garlic, pinch of salt, and mint into a paste.
3. Add the lemon juice and continue to blend with the pestle, then dribble in the olive oil.
4. Stir to combine.
5. Core the tomatoes, cut into thin wedges, and divide among 8 plates.
6. Sprinkle with salt and pepper.
7. Grill the polenta for 2 to 3 minutes per side, or until the wedges show grill marks and are heated through.
8. Place 1 polenta wedge next to the tomatoes on each plate and drizzle with the anchovy sauce.
9. Serve while the polenta is hot.

anchovy, clove garlic, kosher salt, mint, lemon, extravirgin olive oil, sweet, polenta

Taken from www.epicurious.com/recipes/food/views/grilled-polenta-with-heirloom-tomatoes-and-pounded-anchovy-sauce-383857 (may not work)