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GRILLED POLENTA

Polenta is a wonderful, ancient dish that is basically formed cornmeal. Polenta traditionally is made from scratch using cornmeal and water, however, in this day and age, it is readily available already prepared and in many cases flavored and formed into tubes. I have tried both versions and find the readily prepared polenta, found in every major grocery store in the fresh pasta section, to be of wonderful quality and perfect for grilling as described below. You will be amazed at how tasty and how great the texture is of this dish.

Solid, pre-cooked Polenta, sliced into rounds ¼ - ½ inch thick
Olive oil
Salt, pepper

1. At least 20 minutes before grilling apply an even layer of olive oil over both sides of each polenta round and salt and pepper to taste on both sides.
2. Preheat the grill to medium high. A gas grill should get to 425-450 degrees
3. make sure the grill has been sprayed with an olive oil or canola oil film to properly lubricate the rack
4. When the grill is hot, Place the polenta directly on the bottom rack.
5. It is vital that you wait long enough to allow the first side of the polenta to acquire solid grill marks. If you don’t, it will stick to the grill and fall apart. In my experience, side one needs 6 minutes, then turn (if the grill flares up during this first stage all bets are off and you must use personal discretion)
6. After turning the polenta, allow second side to cook for 3-5 minutes until done, soft and at the same time crispy.