Bring 1 litre/1¾ pt of salted water to the boil and, gently stirring, add the polenta flour, letting it trickle through your fingers like sand or falling rain. Lower the heat and continue stirring for 45 minutes.
In a little olive oil, fry the garlic and Parma ham briefly, and add to the polenta mixture.
Stir in the grated cheese, season with freshly ground black pepper and check if sufficiently salted.
Pour onto a marble slab and leave to go cold. Gut into oblongs, 9 cm/3½ in × 5 cm/2 in. Cook on a hot griddle till crisp on either side.
Serve with game.