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1
Coat a 9-inch square baking pan with non-stick spray; set aside.
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2
MAKE THE POLENTA:
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3
Combine water and salt in a saucepan over high heat.
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4
Slowly whisk in cornmeal, reduce heat to low, and simmer whisking constantly, until polenta is thick and smooth, 10 minutes.(My grandmother taught me to do it with a wooden spoon!).
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5
Remove polenta from heat; add Parmesan, cream, butter, and 1/2 tsp (or more) Tabasco, whisking until butter melts. (Toppings stay on the polenta better if it's smoothed a bit before chilling - use an offset spatula or a spoon.).
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6
Spread polenta in the prepared pan, cover with plastic wrap and chill 2 hours or overnight.
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7
Preheat a grill pan over high heat or preheat broiler to low.
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8
Turn chilled polenta out of pan; cut into 16 squares and brush with olive oil.
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9
Place polenta squares in grill pan and grill for 8-10 minutes or place polenta squares on broiler pan and broil until lightly browned.(When char marks are visible on the polenta edges, use a sturdy spatual to release it from the grill pan.).
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10
Cut squares into triangles.
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11
MAKE THE CRAB SALAD:
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12
Combine tomatoes, scallions, maynnaise, sour cream, lime juice and the remaining Tabasco for the salad in a bowl until blended.
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13
Gently stir in crabmeat with a fork to coat with dressing.
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14
To serve, top each polenta triangle with 1 teaspoon crab salad.
