Grilled Polenta

1. 1

   Lightly coat 9 x 5-inch loaf pan with nonstick olive-oil spray and set aside.

2. 2

   In medium saucepan, combine 4 1/4 cups water, cornmeal and salt; whisk well.

3. 3

   Cook polenta, whisking constantly, until it starts to thicken.

4. 4

   Add oil or butter and cook over low heat, stirring with wooden spoon and adding more water if necessary, a tablespoon at a time, to keep polenta from becoming too thick, about 30 minutes.

5. 5

   Scrape polenta into prepared pan and smooth top.

6. 6

   Cool, then cover pan and refrigerate overnight.

7. 7

   Preheat gas grill to medium or prepare charcoal fire.

8. 8

   When ready to grill, remove polenta from pan and cut into 1-inch-thick slices.

9. 9

   Brush both sides with oil and grill for 3 or 4 minutes each side.

10. 10

    Serve grilled polenta hot with grilled ratatouille.

* Per serving · 4 servings · Values may vary.

No additional tips available.