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1
Bring 3 cups water to a boil in a large saucepan. Stir in the honey, thyme, and salt. Whisking constantl. Slowly pour in the polenta in a thin stream, then cook, whisking, until the polenta thickens and you can see the bottom of the pan as you whisk-about 3 to 5 minutes for instant polenta, slightly longer for cornmeal.
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2
Immediately pour the polenta into an ungreased 9-by-13-inch baking pan, spreading it evenly with a spatula or the back of a wooden spoon. Let cool, then refrigerate for 30 minutes or until set. (The polenta can be refrigerated, covered, for several days.)
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3
Preheat a gas grill or prepare a fire in a charcoal grill.
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4
Place the scallions over the hottest part of the grill and cook until wilted and just charred on the first side, 4 to 6 minutes. Turn over and cook until charred on the second side, about 3 to 5 minutes. Transfer to a plate and set aside.
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5
Flip the polenta out onto a cutting board (if you used fine cornmeal, you may need to run a blunt knife around the sides of the pan to release it). Cut into 8 equal rectangles, then cut each rectangle into 2 triangles.
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6
Brush the triangles on both sides with 3 tablespoons of the oil and place on the hottest part of the grill. Cook until grill marks form on the first side, 3 to 4 minutes, or a bit longer if necessary-let it go long enough so you get nice char marks. Turn and repeat on the other side, then transfer the grilled triangles to a large platter.
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7
In a small bowl, toss the grilled scallions with the remaining 2 tablespoons olive oil and then with the lemon zest and juice. Season with salt and pepper to taste.
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8
Spread each polenta triangle with 1 tablespoon of the robiola, mounding it slightly. Arrange a coiled scallion on top of each triangle and sprinkle with the pimenton. Serve warm or at room temperature.
