Food

Cook the polenta, add chopped sage halfway through and some butter at the end. Use a whisk to avoid lumps. Spread on plates to a compact even 1cm thick layer. Let cool down. Slice to desired shape (I like to do same width as thickness) place on a tray with greaseproof paper and add some seeds oil, roll them carefully to coat all the surfaces with oil and finally lay them so that they don't touch each other.

Bake them until dry and crisp, finish under the grill. Serve hot, eat with aioli!!