Serves 8 (makes 16 polenta triangles) | Active Time 30 minutes
Total Time 1½ hours, plus 2 hours chilling
2 cups water
1 tablespoon chopped fresh rosemary
½ teaspoon table salt
1 cup instant polenta
3 tablespoons plus 1 teaspoon extra-virgin olive oil
4 scallions, trimmed
4 ounces gorgonzola cheese, softened
1 tablespoon heavy cream
1 tablespoon honey
Head Start
Cooked polenta can be refrigerated, wrapped, for up to 3 days.
Perfect Pair
Serve with Peruvian Ceviche with Radishes and Orange  or Caponata .
WHY THIS RECIPE WORKS When you’re grilling meat and a vegetable, it’s nice to add a side too. For this great alternative to crostini, we make the polenta ahead of time and cut it into triangles. Then we grill it with scallions, building smokiness in both base and topping. Gorgonzola add welcome funkiness. Using a low liquid-to-cornmeal ratio when simmering the polenta ensures that the wedges will be sturdy enough to hold together during grilling. Extra-virgin olive oil contributes richness and keeps the polenta from being sticky. After chilling in a baking pan, the cooked polenta is firm enough to slice; 5 minutes over a hot fire crisps the outside while the insides stay soft. Be sure that the Gorgonzola is at room temperature so that it blends smoothly.

1 Grease 8 x 8-inch square baking pan, line with parchment paper, and grease parchment. Bring water to boil in medium saucepan over medium-high heat. Stir in rosemary and salt. Slowly pour polenta into water in steady stream while whisking constantly and return to boil. Reduce heat to medium-low and continue cooking until grains of cornmeal are tender, about 30 minutes, stirring every few minutes. (Polenta should be very thick.) Off heat, stir in 3 tablespoons olive oil and transfer polenta into prepared pan, smooth top using a rubber spatula and let cool completely, about 30 minutes. Wrap tightly in plastic wrap and refrigerate until polenta is very firm, 2 hours.

2 Remove polenta from baking pan and flip onto cutting board; discard parchment. Slice into 4 equal squares and then cut each square into 4 triangles; refrigerate until ready to grill. Toss scallions with remaining teaspoon oil.

3A For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes.

4 Clean and oil cooking grate, then repeatedly wipe grate with well-oiled paper towels until grate is black and glossy, 5 to 10 times. Grill polenta triangles and scallions (covered if using gas) until polenta and scallions are lightly charred on both sides, 5 to 7 minutes, turning as needed. As polenta and scallions finish cooking, transfer polenta to serving platter and scallions to cutting board. Chop scallions and combine with gorgonzola and cream in small bowl.
5 Top each polenta wedge with heaping teaspoon of gorgonzola mixture. Drizzle with honey and serve.