Creamy polenta, polenta rounds, polenta with seasonings, polenta with vegetables, polenta stuffing, soft, fried, sautéed and yes, even grilled; there are so many ways to prepare and enjoy naturally gluten-free polenta.

Polenta in its varied forms is a great alternative to pasta or rice as a side dish. This is a food that can easily take on the different ethnic flavors of the world by adding a few regional ingredients. Make it Italian by adding garlic, roasted red peppers or tomatoes or give it a Latin flair with jalapeno peppers, garlic, onions and cilantro. Polenta’s flavor possibilities are only limited by one’s imagination.

Now imagine grilled polenta! Grilled polenta can take the place of bread and can be served on the side as an accompaniment or like a slice of ‘toast’ covered with a variety of entrees.

For Basic Grilled Polenta:

Ingredients Serves 4

• 2 cups water
• 1/2 teaspoon salt
• 1/2 cup polenta
• 2 Tablespoons butter, cut into pieces
• 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 the sides of the pan. Stir in butter until blended and transfer mixture to the 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.

Instead of potatoes, try these grilled polenta recipes at your next out door grill;

Grilled Polenta with Gruyere
Grilled Polenta with Tomato Sauce
Grilled Grits with Goat Cheese