Grilled Porcini and Sun-Dried Tomato Polenta

Preparation

• • Oil a 10 x 20-cm (4 x 8-inch) loaf pan. Set aside.
  • In a saucepan, bring the broth, milk, mushrooms and tomatoes to a boil. Sprinkle the cornmeal into the mixture while whisking. Simmer uncovered for 10 minutes over low heat, stirring frequently with a wooden spoon.
  • Remove from the heat. Stir in the cheese. Season with salt and pepper. Transfer the mixture to the loaf pan. Lay plastic wrap directly on the polenta and smooth the surface with your fingers.
  • Refrigerate until chilled, about 2 hours.
  • Preheat a gas grill, setting the burners to high or preheat a non-stick grill pan.
  • Unmould the polenta. Trim the edges with a knife and cut crosswise into two squares.
  • Oil the grate or grill pan well. Grill the polenta for 3 to 4 minutes per side.
  • Serve with Lamb Chops with Mint Gremolata.