Instructions: Spread the desired amount of hot cooked polenta in a lightly greased pan, in a layer about 1/4-inch thick, and smooth with a rubber spatula dipped in cold water. Refrigerate polenta until firmly set, then turn it out of the pan and cut into squares, rectangles, triangles, etc.

Grill over hot coals or on a grill plate untill desired doneness.

This recipe yields 4 to 6 servings.

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