Steps

Bring the water to a boil.

Pour in the polenta in a steady stream, stirring with a wooden spoon to prevent lumps from forming. Cook over a low heat, stirring constantly, for about 5 minutes or until the mixture thickens and pulls away from the sides of the pan.

Pour the polenta onto a damp baking tray and spread out into a rectangle measuring about 20 x 18 cm and about 1 cm thick. Leave to cool for 1 hour or until set.

Preheat the grill to moderately hot. Lightly brush the polenta rectangle all over with 1 tbsp of the oil or melted butter. Cut into 12 fingers, each measuring 6 x 5 cm, trimming the edges to straighten them. Place, oiled-side up, on the grill tray and grill for 5 minutes or until lightly browned.

Turn the polenta slices over and grill for a further 2-3 minutes or until lightly browned. Remove from the grill and keep hot. Garnish with oregano.