Grilled Polenta Cakes

Instructions

1. Prepare the polenta
   In a large saucepan, bring the broth to a boil over medium-high heat. Slowly whisk in the cornmeal in a steady stream, stirring constantly to prevent lumps from forming. Reduce heat to low and continue cooking, stirring frequently, for about 20-25 minutes until the polenta is thick and pulls away from the sides of the pan.
2. Add flavorings
   Remove the polenta from heat and stir in the Parmesan cheese, butter, salt, pepper, minced garlic, and chopped rosemary until well combined and the butter and cheese are fully melted.
3. Set the polenta
   Lightly oil a 9x13 inch baking dish. Pour the hot polenta into the dish, spreading it evenly to about 1/2 inch thickness. Let cool completely at room temperature, then cover and refrigerate for at least 2 hours or overnight until firmly set.
4. Cut into cakes
   Once the polenta is firmly set, turn it out onto a cutting board. Using a sharp knife or a cookie cutter, cut the polenta into squares, rectangles, or rounds, depending on your preference.
5. Grill the polenta cakes
   Heat a grill pan or outdoor grill to medium-high heat. Brush both sides of each polenta cake with olive oil. Grill the cakes for 3-4 minutes per side, or until they develop nice grill marks and are heated through with crispy edges.
6. Serve hot
   Transfer the grilled polenta cakes to a serving platter. Garnish with fresh basil leaves and serve immediately, either as a side dish or with your favorite sauce or topping.