Line a 9"x9" baking pan with aluminum foil; extending the foil over the edges to assist with removing the polenta from the pan. Butter the pan and set aside.
Add the water, salt and butter to a medium saucepan and bring to a boil. Gradually add the polenta, stirring constantly until thickened. Turn heat down to low and cook polenta for 20 minutes, stirring frequently. Remove from heat and stir in the honey and lemon zest. (The polenta should be thick and creamy, but still easy to stir. If too stiff, stir in a little boiling water a tablespoon at a time.) Gently fold in the blueberries and transfer to the prepared pan. Let cool to room temperature; then refrigerate overnight.
Preheat grill to medium-high heat. Brush clean and oil grate before cooking. In a small saucepan, melt the butter for the glaze and stir in the honey. Set aside until ready to use.
Remove polenta from pan and cut into four squares; cut each square diagonally into a triangle. Brush the tops with a little oil and place top-down on the grill. Cook for 3 to 4 minutes and flip; liberally brush with honey butter and grill for 3 to 4 minutes more.
Transfer to a serving plate and drizzle with any remaining honey-butter.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/mothers-day-breakfast-grill-blueberry-polenta-and-orange-scented-breakfast-sausage/