This weekend I grilled out steaks. It gave me the perfect opportunity to use up the rest of the Creamy Polenta I made the other night. I had refrigerated it in a plastic container, so it had set up loaf style. I just took it out, sliced it about 1/2 inch thick, brushed it on both sides with olive oil and sprinkled it with salt and pepper. I placed it on the grill and let it cook for about 5 minutes on each side. The polenta gets a nice and crispy outside, while maintaining a soft and creamy center. It made a great accompaniment to the grilled steaks.