4 tablespoons olive oil

1 chopped garlic clove

1 chopped red chilli

1 tablespoon chopped rosemary

150g polenta

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.