Bring the water to the boil with salt and slowly pour in the polenta (corn grits), stirring constantly with a wooden spoon. However, do not add too large a quantity to the water at once, otherwise lumps will form. As soon as all of the polenta has been stirred in, turn the heat to the lowest level. Cook the polenta for about 10 minutes, stirring constantly. As soon as the thick porridge comes off the edge of the pan, turn off the stove completely and let the polenta soak for another 10 minutes.
Now lightly grease a board or a small baking sheet, spread the polenta mixture about 2 cm high and let it cool down. Now cut off small thalers with a glass and place in a baking dish or on a prepared baking sheet. Sprinkle with freshly grated parmesan and top with flakes of butter. Baked under the grill in the oven on the upper rail for about 6-8 minutes until light brown.
An Italian tomato salad, for example, goes well with it.
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