Grab a plastic cooking spoon. Slowly add in polenta as you stir so that the grits are evenly incorporated into the water.
Once all of the grits are added, turn the heat down to a low simmer, but continue to stir so the polenta doesn’t stick to the bottom of the pan. Now add the remaining ingredients to the pot.
Cook for another 10 minutes or so until the mixture becomes pretty thick. You’ll notice that it will begin to really cling to the spoon.
Turn off heat. Now you have two options- 1) the slightly more time consuming way or 2) the lazyman’s way to making the patties.
Lay out parchment paper on a baking sheet. Spoon 1 to 2 scoops onto the parchment paper. Use the back of the spoon to spread it out until it’s about 1/4″ thick (but definitely no thicker than 1/2″).
Continue this process until you’ve gone through all of the polenta in the pan.
Allow your polenta slabs to sit for 5 to 10 minutes to solidify.
Pour the polenta mixture into a plastic container. Use the back of your spoon to even out the top and allow to sit until it solidifies.
Use a knife to cut the block into smaller patties of your desired size.
Cooking With Your Polenta
At this point, you have three options to use your polenta. You can either use it as is and heat it up as you need it. Or you can bake it or grill it.
To grill your polenta pieces, use either a slotted skillet or grill appliance (like a panini maker) for 8 to 10 minutes. Just make sure to brush each side with some EVOO before placing it on the pan. Flip it every couple of minutes until evenly grilled.
Polenta will stay in the fridge for about 4 to 5 days well-covered. Enjoy!