2. Stir in the butter, black
pepper and cheese and turn
the polenta out into a wet
roasting tin. Spread out an even
layer of polenta using a wooden
spoon and leave it to stand until
set and cool.
3. Cut the polenta into slices,
slabs, fingers or wedges. Place
it on a greased baking sheet,
sprinkle extra Parmesan cheese
on top, if you prefer, and place
it under a hot grill until heated
through. You can also grill the
polenta over the coals or in a
hot griddle pan ? just grease
it very well with oil so that the
polenta does not stick to the
pan or the braai grid.
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