| 1 | Prepare basic polenta: Bring the water and salt to a boil in a heavy saucepan. |
| 2 | Lower the heat so the water is just simmering. |
| 3 | Pour the cornmeal in a slow and steady stream into the water. |
| 4 | Stir constantly until all the cornmeal is absorbed, about 3 minutes/ Turn the heat to very low; stir with a wooden spoon every 2-3 minutes. |
| 5 | The polenta is done when it adheres to itself and pulls away from the sides of the pot, 20-25 minutes. |
| 6 | Prepare grilled polenta: Lightly grease a 9x5-inch loaf pan with oil or butter. |
| 7 | Pour the polenta into the pan and allow it to cool and solidify at room temperature, about 30 minutes. |
| 8 | Preheat the broiler. |
| 9 | Remove the polenta from the pan and cut into ?inch slices. |
| 10 | Place them on a greased heatproof dish. |
| 11 | Brush both sides with the oil or melted butter and broil close to the heat for a few minutes on each side until the polenta is crusty, about 5 minutes. |
| 12 | Serve immediately. |
| 13 | "the occasional vegetarian" by karen lee |
