Bring salted water to a boil, then slowly whisk in polenta.

Stir continuously for ~5 minutes until thick and creamy.

Pour the polenta into greased loaf baking tray and spread evenly. Let it cool completely, at least 1 hour.

Once set, slice the polenta into rectangles.

Pan-fry the slices, with a drizzle of oil, until golden and crisp on both sides.

You can also bake them in the oven or air fryer.

Spoon on your favourites toppings. Here a few example I used:l

sautéed mushrooms, olive, Parmaham, aubergine spread.