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In a medium saucepan bring 2 1/2 cups water to boiling. Meanwhile, in a bowl stir together the cornmeal, 3/4 cup cold water, salt, and cumin. Slowly add cornmeal mixture to boiling water, stirring constantly. Reduce heat to medium-low. Cook and stir for 15 minutes or until very thick. Remove from heat and stir in bulgur and green onions. Spread into a plastic wrap-lined 9-inch round cake pan. Let stand, uncovered, for 30 minutes. Cover and chill for at least 1 hour or until firm.
Heat a charcoal or gas grill to medium heat. Remove polenta from pan; remove plastic wrap. Pat dry with paper towels. Brush both sides with 1 tablespoon olive oil. Grill on the greased rack of a covered grill for 15 minutes or until charred and heated through, turning once using a flat baking sheet.
In a large bowl whisk together remaining 3 tablespoons oil and lemon juice. Add arugula, raspberries, cucumber, parsley, and mint. Season to taste. Place polenta on a serving platter. Top with salad and sprinkle with feta.