1. Bring the salted water to the boil in a heavy-based saucepan, pour in the polenta in a thin stream while whisking constantly, then cook over low heat for 40 minutes, stirring often with a wooden spoon (instant polenta as stated on the packet), until very thick.
2. Pour it into a lightly oiled tray or dish and smooth it out 1.5-2 cm thick with a wet spatula.
3. Let it cool, then chill for at least 1 hour (or overnight) until it has set completely.
4. Turn it out onto a board and cut into rectangles or triangles.
5. Mix the olive oil with the finely chopped rosemary, brush it over both sides and cook in a hot griddle pan for 4-5 minutes per side until striped and crusty - don't move it in the first few minutes or it will stick.
6. Sprinkle with salt and serve hot alongside grilled meat, sausages or a mushroom ragù.
Tip: It's also an ideal recipe for leftover soft polenta; if it sticks, either the pan isn't hot enough or the polenta hasn't cooled enough - it works the same way on an outdoor barbecue.
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