Bring water to the boil with salt and crushed garlic. Gradually sprinkle in cornmeal, stirring constantly until mixture thickens.Reduceheat to low and stir constantly for 5-10 minutes until very thick.
2
Spoon mixture in a greased lamington tin and smooth evenly. Allow to cool for 1 hour.
3
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.
