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1
Line fine-mesh sieve with double layer cheesecloth and set over medium bowl.
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2
Transfer yogurt to lined sieve, then pull up and tie together edges of cheesecloth, wrapping yogurt into bundle.
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3
Cover with plastic wrap and allow to drain in refrigerator at least 8 hours or overnight.
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4
(The yogurt can be prepared 2 days ahead.
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5
Once drained, transfer to airtight container and refrigerate, covered.)
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6
In medium heavy saucepan, combine milk and sea salt with 3/4 cup water.
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7
Bring to boil over high heat, then gradually whisk in polenta, until smooth.
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8
Reduce heat to low and cook, uncovered, whisking often, until very thick, about 25 minutes.
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9
Spread into 8- x 8-inch baking dish and cool slightly.
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10
Cover and chill until firm, at least 6 hours or overnight.
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11
(Polenta can be prepared ahead and refrigerated, covered, up to 1 day.)
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12
Bring small pan of water to boil.
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13
Add pistachios and boil, uncovered, 1 minute.
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14
Drain, then roll between towels until brown papery skins are removed.
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15
Set pistachios aside.
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16
If using charcoal grill, open vents on bottom, then light charcoal and preheat grill to moderately high.
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17
If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
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18
Brush grill rack with oil.
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19
Cut polenta into 4 rectangles and grill, turning once, until heated through and crusty, about 3 minutes per side.
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20
Remove from heat and slice each rectangle in half diagonally to produce 2 wedges.
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21
While polenta is on grill, transfer thickened yogurt to small bowl, discarding liquid, and stir in orange blossom water and honey.
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22
Divide polenta wedges among 4 plates, top with yogurt, and garnish with strawberries and pistachios.
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23
Serve immediately.
