4 tablespoons olive oil
1 chopped garlic clove
1 chopped red chilli
1 tablespoon chopped rosemary
100g strong cheese
Salt and pepper
Heat 2 tablespoons of oil and fry garlic, rosemary and chilli.
Remove from heat.
In a saucepan, boil 800ml water, add polenta solely, and stir.
Return to a simmer when smooth and cook for 4-5 minutes.
Stir in garlic mixture, cheese and salt and pepper.
Spread on a tray about 2cm thick and chill.
When firm, cut into slices or wedges.
Fry or bake in 2 tablespoons olive oil until golden.
Serve with homemade garlicky tomato sauce.