Boil the herb broth together with butter and add the polenta. Keep stirring to prevent clumps. When the polenta becomes as thick as a thick porridge, it’s ready. Add the grated Grana Padano. Season with salt and pepper and scoop into a greased tray.
When the polenta has cooled, cut it into strips and bake them in the oven (180 °C) or fry in a skillet with a bit of butter.
Process all ingredients in a food processor and season with salt and pepper (optional: add a clove of garlic)
Make polenta with saffron / cumin and spinach in the same way by just adding the desired flavours. Vary with feta cheese, tomatoes and different herbs.