INGREDIENTS
a pan, 4 finger-thick slices of polenta, 3 tablespoons of extra olive oil, chopped mixed aromatic herbs, two tablespoons of Parmesan cheese, salt, a clove of crushed garlic.
PROCEDURE
Heat the oil in the pan and put the garlic clove to brown, remove the garlic and add the chopped aromas (rosemary, sage, oregano, etc.), divide each slice of polenta in half and put it in the pan over the aromas, turn the polenta without breaking it a couple of times and add the salt, season with the parmesan and serve it hot.