• 120 g of pre-cooked polenta
  • 75cl of water
  • 50 g of grated parmesan
  • Olive oil
  • Salt


  1. Boil water with 5 tablespoon of olive oil and 1 teaspoon of salt
  2. Add polenta and mix for 5 minutes while cooking until polenta is smooth
  3. Add parmesan, pour in rectangular dish, on parchemin paper, about 1 inch thick. Put in fridge for a couple of hours
  4. Cut in squares and cook in pan over olive oil until golden; keep warm in oven at 300F