Combine polenta, water and salt in a heavy saucepan or pot. Bring to a boil, reduce heat to medium-low and simmer, whisking or stirring often. (You can skip this step entirely if you buy the tube polenta. Healthier from scratch, though.)

Stir and cook for about 15 - 20 minutes, until polenta becomes noticeably thicker and pulls away from the side of the pan. Stir in remaining ingredients.

Oil a baking dish and pour polenta in. Place pan in fridge until cool, where it should harden and set - about an hour. Remove polenta and cut into “fingers” or whatever shape you desire.

Preheat oven to 450 F. Rub oil on each finger and place on baking sheet. Bake fingers for 25 - 30 minutes, turning every so often, until crispy. Remove from oven and sprinkle some more parmesan on top.

Serve polenta fingers with your favourite pizza sauce or marinara sauce!