Grilled Polenta

Instructions

1. Heat the butter in a pot and add the chopped garlic; sauté until fragrant.
2. Add the vegetable stock to the pot.
3. Gradually pour in the cornmeal in a thin stream, whisking constantly to prevent lumps.
4. Continue whisking until the mixture is smooth and cook for 20 to 25 minutes or until very thick, stirring frequently.
5. Pour the cooked polenta onto a sheet pan lined with plastic wrap and level it with a spatula.
6. Cover the polenta with parchment paper to prevent a skin from forming.
7. Cool to room temperature, then chill in the refrigerator.
8. Slice the chilled polenta into desired shapes, about 3.5 oz (100 g) per serving.
9. Lightly coat the slices with cornmeal to prevent sticking.
10. Grill the polenta slices on a hot grill just before serving.
11. Optional: reheat in the oven if necessary before serving.