Polenta can be served as an appetizer, side dish or as an entrée topped with your favorite sauce.

INGREDIENTS:

1 cup polenta

1 tablespoon salt 

About 4 cups cold water 

STEPS:

In medium heavy saucepan over high heat, bring the water to a boil.

Add the salt, using a wire whisk, slowly whisk in the polenta. 

Reduce the heat to moderate and cook, stirring constantly with a wooden spoon to prevent scorching for about 20 minutes or until the polenta is thick and smooth.

If the polenta is too thick, stir in a few tablespoons more water. 

Remove from the heat.

Pour the polenta into a nonstick deep pan or cake pan and even the surface with a spatula. Let cool to a room temperature, then wrap with plastic wrap . Refrigerate  until firm at least 2 to 3 hours.

Cut the cold polenta with a knife into your square shapes with 2 to 3 inches thick.

Preheat the grill to high. When ready, brush the grill with oil as well as the polenta on both sides with olive oil. 

Cook the polenta on hot grill about 2 to 3 minutes a side carefully turning with a spatula.

Serve hot.