Peel, trim, and mince <quantity>4</quantity> garlic cloves

Add <quantity>2<unit>tbsp</unit></quantity> of olive oil to a deep pan over medium heat. Add the garlic and cook until it just begins to brown

Add <quantity>1½<unit>l</unit></quantity> of water and bring to a simmer. Slowly whisk in <quantity>2¼<unit>cups</unit></quantity> of cornmeal

Add <quantity>½<unit>tbsp</unit></quantity> of salt and whisk until it starts to boil. Cover and reduce the heat to low

Cook the polenta for 15m, until it starts to loosen from the bottom of the pan. Stir it regularly, making sure to scrape the bottom of the pan

Grease a <quantity>20<unit>cm</unit></quantity> x <quantity>20<unit>cm</unit></quantity> baking dish with baking spray or vegetable oil

Spread the polenta in the dish. Place it on the refrigerator for 12h until firm

Unmold the polenta onto a cutting board

Cut the polenta into <quantity>8</quantity> triangular pieces

Add <quantity>1<unit>tbsp</unit></quantity> of olive oil to a pan over medium-high heat. Add the polenta and cook until deep golden brown in the bottom. Flip the polenta

Add <quantity>1<unit>tbsp</unit></quantity> of olive oil and cook the other side until golden brown. Season with black pepper to taste and repeat with the remaining pieces. The pan-seared polenta is ready

Enjoy it with your favorite seasons or try it with salsa vierge!