I sliced polenta 1/2 inch thick and brushed olive oil on both sides and grilled it for 5-7 minutes per side. Then I topped it with salt and pepper and cheese and fresh tomato sauce. The fresh tomato sauce is common in Spain. You just take a couple whole tomatoes and grate them on a cheese grater. All of the pulp and seeds and juices come out and you are left with the entire peel in your hands, which you toss. Season with salt and pepper and a splash of olive oil and you are ready to eat!
Grilled Polenta with Fresh Tomato Sauce
6 big slices of polenta, 1/2 inch thick.
2 small tomatoes, grated to make a fresh sauce
Parmesan or feta cheese
salt and pepper to taste