Grilled Polenta with Bruschetta Topping

YIELD: 24

18 cups water
6 cups dry polenta
2 Tbsp. salt
3 cups grated parmesan cheese
6 cups Gilroy Foods & Flavors Controlled Moisture Italian-Marinated Tomatoes
1 ½ cups extra virgin olive oil
⅓ cup chopped Italian parsley
2 Tbsps. chopped garlic
½ tsp. red chile flakes
olive oil, as needed
basil leaves, as needed

1. For polenta: In a large pot over medium heat, bring water, polenta and salt to a boil, stirring constantly. Reduce heat, simmer, stirring occasionally, 15-20 minutes or until a spoon stands up in the polenta.