- Bring polenta and bay leaves to a boil, and then reduce heat to low. Stir until mixture thickens. Add the olive oil, hulled hemp seeds and salt pressed garlic.
- Spread polenta on to a piece of parchment paper about 1 inch thick and allow to cool. Remove bay leaves at this stage if desired-however they make for an attractive appearance.
- Cut polenta into bars.
- Brown both sides of the polenta in a lightly oiled skillet.
- Serve with slices of tomatoes, fresh herbs or as a side with grilled salmon.
These can also be baked at medium until golden. Appx 350 degrees