As soon as you cook the polenta pour it into a greased cake tin or baking tray.  I used a 20cm x 20cm square cake tin.

Allow to cool slightly then refrigerate overnight or until completely chilled and firm.

Pre heat oven to 220°C

Cut firm polenta into squares and place on a lined baking tray.

Brush with a little coconut oil and dust with extra polenta.

Bake for 30 – 40 minutes until browned and crispy.