Basic Polenta

‘My mother always used to make up a large batch of polenta, half of which was eaten immediately whilst still hot, and the rest kept in the larder ready to use when cold. The latter was then cut into slices, which were fried in butter or oil or grilled until crisp on each side. This was used to accompany meat dishes. Or it was broken into pieces and mixed together with tomato sauce, melting cheese and Parmesan, then baked in the oven until everything had melted together.’