Now that August is upon us, my kitchen is filled with seasonal
summer favorites. I look forward to building fantastic BLT
sandwiches, making fresh salsas and hardy meal sized salads. Each
one of these items cannot be made without great tomatoes. The same
is true for a unique item from the grill.
Now that August is upon us, my kitchen is filled with seasonal summer favorites. I look forward to building fantastic BLT sandwiches, making fresh salsas and hardy meal sized salads. Each one of these items cannot be made without great tomatoes. The same is true for a unique item from the grill.
Tomato season seems like it is in full swing around the middle of July. By August, I have already begun to satisfy my fresh tomato craving.
However, a tomato isn’t always a tomato. There is a difference – in fact, a huge difference in tomatoes. A few crucial factors involved are location, procurement and culturing practices.
I appreciate supermarkets for all they do, but none of them have ever been able to deliver what I consider to be a good tomato during the season. Supermarket tomatoes must be harvested when they are still firm for shipping and storage. They are not allowed to vine ripen. If you do not grow your own tomatoes, a visit to the local farmers’ market or farm stand will yield a perfect gem.
This is the only time of year that I would even consider grilling with tomatoes. Last tomato season, I featured a grilled tomato salsa. This year, I find my inspiration in the form of insalata caprese. This is a simple Italian tomato salad that also features fresh mozzarella, basil and olive oil. In this version, I move it to the grill with the help of polenta.
Polenta is a corn meal mush. Its most popular forms are soft and creamy or firm, where it can be sliced and pan-fried. Making polenta in the traditional method is a time consuming process. A great shortcut is to use fine grain corn meal, just like the kind you would use to make cornbread. Another shortcut is to use the ready-made polenta, which is available in many supermarkets.
Grilled polenta caprese makes a fantastic starter or first course. A double serving may be used as a great vegetarian alternative for a main course. If you use it as main course, accompany it with a green salad and a bottle of wine. Before summer is over, take advantage of tomatoes and make grilled polenta caprese.
Instant Polenta Cakes
(From Mitch Mariani; Serves 4)
1-3/4 cups water
3/4 cup yellow corn meal
1/2 teaspoon salt
Step 1: Add the water to a medium size saucepot and bring the water to a boil and add the salt.
Step 2: Remove the saucepot from the direct heat. Slowly pour the corn meal into the hot water while stirring the contents with a wire whisk. The corn meal will begin to cook and thicken immediately. Return the saucepot to burner and continue stirring the contents over medium heat for about 5 minutes. The polenta will become firm and pull away from the sides and bottom of the saucepot. Remove the saucepot from the heat and allow the polenta mixture to cool slightly.
Step 3: Empty the polenta onto a piece of plastic film and separate into four equal portions. To assist the formation and prevent sticking of the polenta cakes, dampen your hands in cold water. Press the mound of polenta into a smooth round cake or patty shape. The polenta cakes should be about 1/2 inch thick.
Step 4: Wrap the polenta cakes in plastic wrap and refrigerate for at least 1 hour or until ready to grill. Polenta cakes may be made up to two days in advance.
Grilled Polenta Caprese
(From Mitch Mariani; Serves 4)
4 polenta cakes or 1/2-inch slices of ready-made polenta
4 slices of fresh mozzarella, about 1/3 inch thick
4 slices of vine ripened tomatoes, about 1/2 inch thick
Olive oil to taste
Salt & pepper to taste
Fresh basil, whole or chiffonade (ribbon cut)
Step 1: Rub the polenta with a little olive oil and add a little salt and pepper to taste. Heat the grill to medium and use oil or nonstick cooking spray on the grill grate to prevent sticking.
Step 2: Place the oiled and seasoned polenta cakes on the grill for 5 minutes. They will develop grill marks and a beautiful crust. Turn the polenta cakes onto the opposite side. Top each polenta cake with the fresh mozzarella and continue grilling until the fresh mozzarella starts to melt, about 4 to 5 minutes. Finally, add the sliced tomatoes and allow the tomato to warm on the polenta cakes for 1 minute. Place the grilled polenta cakes onto a platter or individual plates.
Step 3: Finish the Grilled Polenta Caprese with a shake of salt and pepper, a drizzle of olive oil and basil.
