Lightly grease a plate with the oil. In a medium-sized saucepan, bring 500ml water to a boil along with 1 tsp fine sea salt. Stir in the polenta and cook for 2 mins, stirring constantly. Season to taste with the nutmeg and some pepper. Remove the pan from the heat, put the lid on and let the polenta rest for 5 mins.

Whisk the butter and parmesan into the polenta. Pour the mixture onto the oiled plate and spread evenly. Let it cool and set for 15 mins. Cut the cooled polenta mixture into 8-12 rectangles or diamonds. Heat the oil in a frying pan and fry each polenta slice for 3 mins on each side until golden brown. To serve, sprinkle some chopped fresh herbs over the polenta pieces, if you like. This recipe has been provided by Einfach Backen and has not been re-tested by us.