This recipe was a side dish included as part of the CHILI MARINATED PORK LOIN WITH GRILLED POLENTA
recipe in MASTERING THE GRILL
. It had 4 simple ingredients but required a lot of hands on time. When you blend the water and corn meal and bring to a boil you must stir constantly. Then you simmer it for 30 to 40 minutes once again stirring constantly. You add parmesan cheese and cilantro pour into a baking dish and let it cool. It further hardens in the fridge. It is cut into squares, coated with EVOO and grilled for about 8-10 minutes a side. I did this while the pork was resting. These were very good and the grilling added a nice tasty crust to the polenta. Next time I will make a double batch as the polenta can rest in the fridge for a couple of days before grilling.