Cook polenta (4c. water to 1c. polenta and salt). Smooth cooked polenta into a 9x13 baking dish. Let cool. Cut into squares when polenta has firmed up. Brush with olive oil and bake in oven until polenta is crispy.(we like it crispy...you can keep it soft.)

From here you can add a slice of fresh tomato (if they were in season) and a curl of fresh parmesan or a slice of mozzarella. Let it melt. Then top the polenta with chopped up fresh arugula. Best eaten in the kitchen when standing around waiting
for the rest of dinner to finish!!