method
1. Bring 1 1/2 pints water to the boil in a large pan with a good pinch of salt added. Sprinkle in the polenta, whisking constantly.
2. Lower the heat and simmer, stirring frequently, for 20 minutes or until the polenta leaves the sides of the pan; it will be very thick. Stir in the herbs and plenty of salt and pepper.
3. Turn out on to a board and shape the polenta into a thick oblong mound. Leave for about 1 hour until set, then cut into slices.
4. Melt the butter in a skillet. When foaming, fry the polenta slices on both sides until golden. Serve with meat, poultry or vegetarian dishes.
