Grilled Dinner, Italian Style

6 cups water
2 cups polenta (stone-ground grits)
½ cup grated Parmigiano Reggiano cheese
3 tablespoons butter
2 tablespoons extra-virgin olive oil
1 pound bulk Italian sausage
1 tablespoon chopped fresh rosemary
1½ cups Pomodoro Sauce (see recipe)

1. Bring water to boil and slowly add polenta, whisking constantly. Cook, stirring frequently, over medium heat until polenta is thick and creamy, 15 to 20 minutes. Add cheese and butter. Pour olive oil in the bottom of a 13 x 9-inch baking dish. Spread polenta in pan. Allow to cool completely; store overnight in refrigerator. When completely cooled, cut into 12 triangles.
2. Prepare grill.
3. Cook sausage and rosemary in a skillet. Drain.
4. Place polenta triangles on grill rack. Cook on both sides. Place polenta on individual serving dishes. Top each with 1 tablespoon Pomodoro Sauce. Scatter sausage on top. Serves 6.
Recipe by Kristine Gasbarre, a food writer in DuBois, Pa. ("Grilled Dinner, Italian Style," May 2009.)

Per serving: 485 calories, 26g fat, 50mg chol., 15g prot., 40g carbs., 3g fiber, 890mg sodium.

10 Roma (plum) tomatoes, seeded and finely chopped
1/4 cup finely chopped fresh basil
3 garlic cloves, chopped
1 teaspoon sea or kosher salt
1 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil

1. Combine all ingredients in a saucepan. Let stand 10 minutes. Place over low heat; simmer until tomatoes are tender and mixture is thick, 20 to 40 minutes. Makes 3 cups.
Recipe by Kristine Gasbarre, a food writer in DuBois, Pa. ("Grilled Dinner, Italian Style," May 2009.)

Per (1⁄4-cup) serving: 40 calories, 3.5g fat, 0mg chol., 1g prot., 2g carbs., 1g fiber, 200mg sodium.

1 (10-ounce) premade thin pizza crust
1½ cups Pomodoro Sauce (see recipe)
½ pound fresh mozzarella, cut into 1/8-inch slices
Coarsely chopped fresh basil

1. Prepare grill.
2. Place pizza crust on grill rack and cook directly over medium flame until lightly browned, 5 to 10 minutes. Flip. Spread Pomodoro Sauce on crust and top with mozzarella slices. Grill, with lid closed, until the bottom side of the crust is browned and the cheese is melted, about 10 minutes. Scatter with basil.
3. Carefully remove from grill with two large spatulas. Serves 6.
Recipe by Kristine Gasbarre, a food writer in DuBois, Pa. ("Grilled Dinner, Italian-Style," May 2009.)

Per serving: 240 calories, 7g fat, 7mg chol., 18g prot., 27g carbs., 3g fiber, 720mg sodium.