Grilled Cornmeal Cakes

Ingredients

 * 3 cups water
 * ½ tsp salt
 * 1 cup corn grits, also called polenta or coarse-grind cornmeal

Directions

 * 1) Lightly coat 10¾ x 7-inch baking pan with nonstick cooking spray.
 * 2) In large saucepan, combine water and salt.
 * 3) Bring to a boil.
 * 4) Add cornmeal in slow stream, whisking constantly to keep lumps from forming.
 * 5) Reduce heat to medium-low, and simmer, stirring continuously with wooden spoon, until thickened, about 18 minutes.
 * 6) Add freshly ground pepper to taste.
 * 7) Spread cornmeal into prepared baking pan.
 * 8) Set aside until cool and firm, at least 30 minutes or overnight.
 * 9) Invert cornmeal cake onto work surface, and cut into 6 squares.
 * 10) Coat nonstick skillet with cooking spray, and heat over medium-high heat.
 * 11) Cook cornmeal cakes, in batches if necessary, until golden brown, 2 to 4 minutes per side.
 * 12) Serve topped with Shiitake Mushroom Gravy.