My first encounter with polenta was with one of those easy-to-use plastic tubes. I opened the tube, sliced the polenta, and pan-fried the rounds in some olive oil. Effortless. Delicious.
Grilling books are getting a bit much these days, aren't they? Either you're commanded to build a veritable pyre to sear your steak, preferably on a Patagonian plain, or you must search out a whole...