Make the polenta and chill it thoroughly in flat pans. When cold and solid, cut it into squares.
Arrange the squares on a well-oiled grate. Both sides of the polenta squares should be oiled, too.
Give the squares a quarter turn during grilling to lay on a crosshatch of grill marks.
Smoky, buttery, cheesy polenta – ready for a fire-roasted tomato sauce or grilled Italian sausage.