HERB POLENTA Golden polenta made with fresh summer herbs and served with grilled tomatoes makes a tasty appetizer or light snack. 3 cups stock or water 1 teaspoon salt 1 cup polenta 2 tablespoons butter 5 tablespoons mixed chopped fresh parsley, chives and basil, plus extra to garnish Olive oil for brushing 4 large plum or beef tomatoes, halved Salt and freshly ground black pepper Prepare the polenta in advance: Place the stock or water in a saucepan, with the salt, and bring to a boil. Reduce the heat and stir in the polenta.

Stir constantly over moderate heat for 5 minutes, until the polenta begins to thicken and come away from the sides of the saucepan.

Remove from the heat and stir in the butter, chopped herbs and pepper.
Lightly grease a wide pan or dish and pour the polenta into it, spreading it evenly. Set aside until cool and set.

Turn out the polenta and cut into squares or stamp out rounds with a large cookie cutter. Brush with olive oil. Lightly brush the tomatoes with oil and sprinkle with salt and pepper. Cook the tomatoes and polenta on a medium-hot grill for about 5 minutes, turning once. Serve garnished with fresh herbs.

Serves 4.

[The Barbecue and Grill Book, Sizzling Ideas for Delicious Outdoor Eating - Christine France]