Directions:

Prepare a batch of polenta according the package directions, using the proportions of 1 cup polenta to 4 cups of water, 1 tsp salt and 1 Tb. butter.

When the polenta is done cooking and beginning to cool off but not set, fold in ½ cup crumbled Persian feta cheese. Pour the polenta into a buttered 8 inch square pan. I line mine with parchment to make removal easy.

Slice the polenta into ½ inch thick slices and brush with a touch of melted butter. Don’t use too much because it will drip and burn and smoke. (You can use olive oil, but it won’t brown as quickly or nicely)

Heat the grill to high heat and brush the grill until it is very clean and free of any burned on debris.

Place the polenta onto the grill and allow to cook for about 4 minutes per side or until grill marks are created. Flip the polenta over and repeat until grill marks are desired color and polenta feels hot. Serve immediately with Smoked Tomato Sauce.