The first time I tried to grill polenta on a barbecue, I brushed both sides with olive oil and it came out perfectly with a crisp exterior and a creamy interior.
The next time I tried it, on a different barbecue and with the slices a bit thinner, it was a disaster with the polenta refusing to separate from the grill when I attempted to flip it. This made me very sad.
To avoid having the polenta weld itself to the grill in future, should the grill be hotter? Colder? Should I use a different fat than olive oil? Is there anything else I should consider?
Inquiring minds need to know!