Seattle summers are our best-kept secret—with long, lovely days just hot enough to make you want to stay out of the kitchen and linger outside. The perfect appetizer for a patio barbecue, grilled polenta is easy, crisp, and luscious, and is played to its best advantage when topped with juicy heirloom tomatoes brightened with garlic and anchovy. If you like, substitute basil or another favorite tender herb for the mint. This would also be nice served with a handful of baby greens on the plate.

　　

Ingredients

serves 4

　　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

　　

Step 1

Preheat the grill on high.

　　

Step 2

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.

　　

Step 3

Core the tomatoes, cut into thin wedges, and divide among 8 plates. Sprinkle with salt and pepper.

　　

Step 4

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.

　　Ethan Stowell's New Italian Kitchen