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