Instructions: Bring water to the boil with salt and crushed garlic. Gradually sprinkle in cornmeal, stiring constantly until mixture thickens. Reduce heat to low and stir constantly for 5-10 minutes until very thick.

Spoon mixture in a greased lamington tin and smooth evenly. Allow to cool for 1 hour.

Turn polenta out of tin and cut into 4cm squares. Heat olive oil and butter in a pan and fry pieces on both sides until golden brown, about 5 minutes.

Serve with your favourite pasta sauce or as an accompaniment to grilled and roast meats.

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