In a saucepan, bring the stock to boil and stir in polenta.
Continue stirring until mixture has thickened and is creamy.
Add cheese and butter and mix well.
Season with sea salt and pepper.
Spoon polenta into a greased, round 20 cm cake tin and refrigerate until completely cold, then cut into 8 wedges.
Heat in a non-stick frying pan and fry polenta each side until crisp and golden.
For a little green, add some peas.
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