Method

• 1.
  Grease a 20 x 30cm baking tin.
• 2.
  Bring 1 litre (4 cups) water or stock to the boil. Slowly add polenta, stirring, over low heat for 5 minutes or until thick. Season to taste, then stir in butter and cheese. Spread in prepared tin. Cool, then chill in the refrigerator for 1 hour.

• 3.
  Preheat a chargrill to high. Once firm, cut polenta into squares or triangles and lift out of the tray using a fish slice. Brush both sides with oil. Grill for 2-3 minutes each side until you have nice grill marks (don’t move the polenta around while cooking as it may stick). Serve with salad.