Polenta Crusted Potatoes

Directions:

1. Preheat grill on medium-high heat.
2. Cut all the potatoes in halves or quarters and place in a pot of cold water with the salt. Bring potatoes to a boil, then simmer for 3 minutes and strain.
3. Mix the cornmeal, grated parmesan, rosemary, and salt & pepper in a bowl.
4. Place a Non-Stick Grill Topper on the grill to heat up.
5. Once potatoes are well drained, toss them in the cornmeal mixture.
6. When the grill topper is hot, brush it with the olive oil and spread the potatoes on it in an even layer.
7. Cook until potatoes are golden brown and tender all the way through.