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Grilled Polenta

Polenta is a popular dish in Venice, and is often served grilled as a side, though you can also eat it without grilling it, if you like. From: Saveur SERVES 6

1–1 1/2 tbsp. coarse salt
1 2/3 cups polenta
1 tbsp. extra-virgin olive oil

Put salt into 7 cups cold water in a medium heavy pot. Add polenta and whisk in. Bring to a boil over high heat, stirring often; add oil, then reduce heat to medium and continue cooking, stirring often with a wooden spoon until polenta thickens and pulls away slightly from bottom and sides of pot, 20–40 minutes (depending on grind).

Pour into a wet ceramic or glass mold, cool, turn out, and cut into pieces with a wet knife. Grill on a very hot, dry grill or sear in a nonstick skillet until golden brown.