Bring water to a boil and add salt.

When the water boils, gradually stir in the polenta, stirring constantly to prevent lumps.

Reduce the heat once all the polenta is in the pot, continuing to stir.

When the porridge begins to thicken, reduce to low heat.

Stir well and let it simmer for 5-7 minutes.

The porridge can be eaten immediately, for example, as an alternative to mashed potatoes.

 

Pour the hot porridge into a container, dish, or bread pan and refrigerate for at least 30 minutes, preferably 1 hour or more.

Remove the porridge from the fridge; it should be completely stiff now. Cut it into shapes resembling French fries. The size is up to you.

Place them on a baking sheet lined with parchment paper, and brush them with oil and optionally with seasoning/herbs.

Bake at 200 degrees Celsius (392 degrees Fahrenheit) for 20-30 minutes until they turn golden.

Season with salt.

You can also grate parmesan over them or add fresh thyme.