or avocado oil
Bring the water to the boil
Add the polenta and reduce heat
Cook slowly for around 5 minutes
Stir occasionally until the mixture is very thick
Heat the oil in a separate frying pan
Take 1 cake-worth of mixture and place on the heated oil and fry for 3 minutes on each side until golden brown (I use a chefs stainless steel ring to get the depth and circle shape for my cakes)
This is a great gluten free recipe. I love this topped with sliced avocado and a poached egg!