Grilled Polenta

Ingredients

• 1 teaspoon pepper black freshly ground
• 2 teaspoons kosher salt 
• 1 teaspoon freshly marjoram leaves chopped
• 0.3 cup olive oil for grilling or pan searing
• 0.8 cup parmesan grated
• 1.5 cups cooking polenta coarse-grain quick
• 1 teaspoon freshly thyme leaves chopped
• 2 tablespoons butter unsalted plus more for pan
• 3 cups water 

Equipment

• frying pan
• sauce pan
• whisk
• plastic wrap
• grill
• spatula
• springform pan

Directions

1. In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes.
2. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
3. Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side.
4. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
5. Preheat a grill to medium.
6. When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.