Grilled Polenta

Total time: 40 minutes  (including cooling time)
  I use quick-cooking, because that's what I can get, and it takes me about 10 minutes plus cooling time and grilling time.  If you can't make it earlier in the day, don't cover it.  Just allow to cool at room temperature (it will only take abut 20 minutes).  Setting the pan in a bit of cold water helps. It just needs to be cool enough to hold its shape well.

 Ingredients:

• 1 cup (8oz, 240ml) chicken stock
• 1/4 cup (1.5oz, 45gr) polenta, quick-cooking
• 2 tsp olive oil
• 1/4 cup Parmesan
• 1 tbs fresh snipped chives
• 1 tbs fresh snipped parsley
• 1 more tbs olive oil

 Instructions:

• Snip herbs. 
• Bring stock and oil to boil in a small saucepan. 
• Add polenta, whisking constantly - or it will have little volcanic eruptions spewing polenta all over your stove. 
• Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly.  You may have to switch to a wooden spoon. 
• When done, stir in cheese and herbs and remove from heat. 
• Pour into a small pie plate lined with plastic wrap (cling film, saran wrap...) or something that will give you a flat round of polenta 3/4  - 1 inch (2cm) thick.  
• Cover with plastic wrap and let cool.  Can be made hours or even a day ahead.  
• To finish: cut polenta into 6 pie-shape pieces, brush both sides with oil and cook on barbecue using mesh grill pan for about 10 minutes or until brown on both sides - or fry in 1 tbs oil in non-stick skillet until golden on both sides - the purpose in both cases is to add flavor, color and heat - it is already cooked.  Serve.

Note:  Polenta can vary between brands and types.
When making polenta for cooling and cooking again, either frying or on the grill, it's important to get it very stiff. It should be hard to stir, and hold its shape when you are done cooking it - before chilling it.  If it isn't stiff enough, sprinkle another 1 - 2 tsp per 1/4 cup on the polenta and stir in, vigorously.  When cool it should be very firm.  In this recipe the cheese also helps to thicken it as it cools.