How to Make Toasts de Polenta

• In a large saucepan, bring the water to a boil and add salt.
• Reduce the heat to medium-low and gradually whisk in the instant polenta.
• Cook the polenta for 5 to 7 minutes until it thickens and pulls away from the sides.
• Remove from heat and mix in butter or olive oil and grated Parmesan.
• Pour the polenta into an oiled dish and spread it out evenly to about 1 to 2 cm thick.
• Allow the polenta to cool at room temperature before refrigerating for at least 2 hours.
• Once chilled, unmold the polenta and slice it into 1 to 2 cm pieces.
• Heat olive oil in a skillet and fry the polenta slices for 3 to 4 minutes on each side.
• Optionally drain the toasts on paper towels and top with your choice of toppings.