For the polenta:
4 3/4 cups water
1 teaspoon sea salt
1 sprig rosemary
1 cup cornmeal polenta
3 tablespoons butter
5 ounces Gruyère, shredded
For the scallops:
1 pound fresh sea scallops
3 tablespoons extra virgin olive oil
1 teaspoon fresh rosemary, minced
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
Preheat grill to 600° F. Place water, salt and rosemary sprig in a medium saucepan and bring to a boil. Reduce heat to medium-high and remove rosemary sprig. Slowly pour cornmeal into the water, whisking continuously to remove any lumps. Once all the cornmeal has been incorporated, reduce heat to medium-low and simmer for 15-20 minutes, stirring frequently.
While the polenta is simmering, remove tendons from the scallops. In a medium bowl, combine olive oil, rosemary, salt and pepper. Add scallops to the bowl and toss lightly to coat. Place scallops on the grill using tongs. They should sizzle as they hit the grill. Let them cook for 1-2 minutes until they start to brown lightly. Flip and cook one minute more until just cooked through. Remove from heat and let rest covered with foil for 2 minutes.
Once the polenta has reached a thick and smooth consistency, stir in the butter until melted. Add in the Gruyère a small handful at a time, stirring after each addition to melt. If the polenta seems a bit thick, thin slightly with milk or half and half, adding only 1-2 tablespoons at a time. Serve polenta topped with grilled scallops. Serve.
Makes 4 servings.