JamieOliver.com

Ingredients
3 cups milk
2 -1/4 cups corn meal
2 tbsp chopped fresh herbs ( thyme, oregano and basil )
1/2 cup chopped cremini mushrooms
1/2 tsp salt
3 cups water
1/4 cup olive oil with a few drops of truffle oil mixed in.

Cook polenta mixed with herbs and mushrooms. Form in loaf pan
Cool, slice, oil and grill

Method
Lightly oil a loaf pan ( best to use silicone plastic )
Bring water to boil in 4 qt pot.
Mix dry ingredients.
Add milk and stir.
Pour milk mixture into boiling water.
Reduce heat to medium and cook for 5 to 6 minutes, stirring constantly.
Mixture should be quite thick.
Pour cooked polenta into a loaf pan, let cool to room temperature then refrigerate for 3 hours.
To serve:
Start grill in oven.
Unmold polenta loaf, slice into 1/2 inch wide pieces, place several slices ( 6 or 8 depending on size ) on wrack under grill, 2 to 3 inches below. Once surface has dried pull out wrack and oil surfaces lightly. Return wrack and continue grilling until oil starts to bubble. Pull out wrack, turn over slices and repeat.
The outer surface should be slightly crisp and the interior soft.