[ElSapo]

[ QUOTE ]
Making polenta just to make grilled polenta is kind of silly. What any restaurant would do is make up a big batch of polenta, serve some dishes with wet polenta, then refridgerate the left overs and make grilled polenta the next day. This is what makes it so cool.

[/ QUOTE ]

If and when I start making polenta every day and turning my studio apartment into a restaurant, that's probably what I'll do as well. But for now, cooking mostly for myself and wanting to play with food and presentation, I'm fine making grilled polenta for the sake of grilled polenta.