1-First, bring water or vegetable broth to a boil in a pot, then slowly whisk in polenta along with salt to prevent lumps.

2-Reduce heat to low and cook, stirring frequently, until the mixture thickens and polenta pulls away from the sides of the pot about 20-25 minutes.

3-Remove from heat and stir in olive oil and fresh herbs for flavor, then pour the cooked polenta into a greased or parchment-lined dish, spreading it evenly.

4-Allow it to cool and firm up for at least 1 hour in the refrigerator.

5-Once firm, cut the polenta into desired shapes such as squares or rounds, then preheat the grill to medium-high and lightly brush polenta cakes with olive oil.

6-Grill each side for 3-4 minutes until crispy grill marks form and the exterior is golden, as per the directions that include grilling for 8 to 10 minutes on each side until golden, crunchy, and marked.

7-For the full recipe, brush both sides with approximately 1/4 cup extra-virgin olive oil before grilling, heat a grill pan until very hot, and lay the polenta cakes in one layer.

8-After grilling, remove the cakes from the heat and cool them on a baking rack.

9-Preheat the oven to 350 degrees F, spray a baking sheet with cooking spray, and arrange the grilled polenta cakes on it.

10-Top each cake with a heaping tablespoon of tomato sauce and a generous amount of 1 cup freshly grated Parmesan cheese, then bake for 15 minutes.

11-Finally, garnish with 1/4 cup chopped fresh basil, a pinch of salt, and cracked pepper before serving warm, as this adds the final touch to your grilled polenta cakes.

12-Serve immediately with your choice of sauces or toppings.