Grilled Polenta

1. 1

   In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil.

2. 2

   Reduce the heat, slowly whisk in the polenta and season with pepper.

3. 3

   Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes.

4. 4

   Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan.

5. 5

   Continue to stir until well combined and very thick, taste for seasoning adjustment.

6. 6

   Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side.

7. 7

   Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top.

8. 8

   Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set.

9. 9

   (This can also be done up to 1 day ahead.)

10. 10

    Preheat a grill to medium.

11. 11

    When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter.

12. 12

    Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side.

13. 13

    Arrange the polenta on a serving platter and serve hot.

No additional tips available.