2 cups water 1/2 teaspoon salt 1/2 cup polenta 2 Tablespoons butter, cut into pieces 1/2 cup gruyere cheese, finely grated Olive oil
Butter a loaf pan and set aside.
In a heavy saucepan over medium-high heat, bring water to a boil. Add salt and gradually pour in polenta, stirring constantly until thickened. Reduce heat and continue to cook and stir until mixture holds together and leaves a crust on sides of pan. Stir in butter and cheese until blended and transfer mixture to loaf pan, spreading evenly. Let cool, cover and refrigerate until firm, at least one hour.
Invert loaf pan onto a cutting board, removing polenta. Cut into pieces (squares, triangles or rectangles) and brush with oil.
Grill over medium-hot fire until browned on both sides.