Golden Rosemary Polenta

• 24-oz. log prepared polenta
• 2 teaspoon extra-virgin olive oil
• garlic salt to taste

Prepare a hot charcoal fire or preheat gas grill on high.

Cut the polenta into 12½-inch thick slices. Place the slices on a baking sheet. Brush both sides of the polenta rounds with oil and season lightly with garlic salt, lemon pepper, and sprinkle with chopped rosemary leaves. Lightly oil the grill rack and cook polenta slices over high heat (500° to 600°) until nicely browned, 3 to 5