Ingredients

Makes 4 servings

　　

For stacks

1 1/2 cups cold water

　　1/3 cup yellow cornmeal (preferably stone-ground)

　　1/4 teaspoon salt

　　2 small (2 1/2-inch-wide) tomatoes

　　1 1/2 oz smoked mozzarella, coarsely grated (1/3 cup)

　　

For basil sauce

1 cup fresh basil

　　2 tablespoons water

　　1 small garlic clove

　　1 teaspoon fresh lemon juice

　　1 teaspoon extra-virgin olive oil

　　Pinch of sugar

　　

Special Equipment

a 2 1/2-inch round cookie cutter

　　

Make polenta:

Step 1

Whisk together water, cornmeal, and salt in a 1-quart heavy saucepan and bring to a boil over moderate heat, whisking constantly. Reduce heat to low and cook, stirring frequently, until very thick, 15 to 20 minutes.

　　

Step 2

Spread polenta into a 10- by 5-inch rectangle on a lightly oiled baking sheet. Chill, uncovered, until firm, about 1 hour.

　　

Step 3

Prepare grill for cooking.

　　

Drain tomatoes while polenta is chilling:

Step 4

Cut 4 (1/4-inch-thick) crosswise slices from middle of each tomato. Sandwich slices between triple thicknesses of paper towel and press gently to absorb excess moisture.

　　

Step 5

Preheat oven to 400°F.

　　

Grill polenta:

Step 6

Cut out 8 (2 1/2-inch) rounds from polenta with cookie cutter. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill polenta rounds in a grill basket until crusty, about 5 minutes on each side. Transfer to an ungreased baking sheet.

　　

Assemble and bake stacks:

Step 7

Season tomato slices with salt and pepper and sprinkle with cheese. Assemble 4 stacks by placing a tomato slice on top of each of 4 polenta rounds (use a spatula to transfer tomato slices), then top each with another polenta round and tomato slice.

　　

Step 8

Bake in middle of oven until hot and cheese is melted, about 15 minutes.

　　

Make sauce while stacks bake:

Step 9

Purée basil, water, garlic, lemon juice, oil, and sugar in a blender, scraping down sides frequently, until smooth. Season with salt and pepper.

　　

Step 10

Serve stacks with basil sauce.

　　

Nutrition Per Serving

Each serving about 106 calories and 4 grams fat

　　#### Nutritional analysis provided by Gourmet

　　Cooks' note:

　　• You can use a lightly oiled hot nonstick ridged grill pan to cook the polenta rounds. Grill time may be a little shorter.