WHAT TO EAT IF POSSIBLE

I cannot more earnestly vouch for a meal (excluding THIS ONE, and many, many others) than the one pictured below:

This delectable meal featured a great salad, chicken marinated in Soy Vey and then thrown on the grill, and a polenta dish...

A polenta dishhhhhhhhhhh that was soooooo gooooooood.

(Click in to see how good.)

Here's how you make it:

POLENTA
Slice polenta (sold in a tube) into fingerwidth slices. Set aside. (PS on this: with fingerwidth slices, it's very tempting to use your finger as a gauge and slice on either side of it. Don't do it. It would be better to guesstimate.)
In a bowl, mix: olive oil, salt, pepper, crushed fresh garlic, paprika, celery seed, thyme.
Using a brush, baste the slices with the flavored oil.
Throw the polenta on the bbq grill.
Baste as needed.
Flip when slices get those perfect Burger King grill marks on them! Just kidding, don't look for that to happen. But they crisp up.

PARMESAN
Slice a chunk of parmesan into many thin slices and set aside.

TOMATO FOIL PACKET
Bobby taught me how to make foil packets up in Woodstock.

Lay out some foil.
Slice red and yellow tomatoes, place on foil.
Add also:
Kalamata olives, sliced in halves (and/or Kalamata olive spread).
Chopped fresh garlic.
Fresh basil leaves.
Salt and pepper.
Olive Oil.
Balsamic vinegar.
Wrap tightly, folding up ends in secure rolls. This shouldn't leak.
Throw it on the grill.

Once you've removed the crispy, flavorful polenta slices from the grill, set a piece of fresh basil and a sliver of parmesan on top of each slice. Next, spoon on a bit of the hot tomato mixture. Crumble parmesan over the whole dish if you like.

Then shove that in your mouth using a fork.