1. Whisk 1 cup of corn meal into water in a slow steady stream.
2. Place in a sauce pot and cook until thick and smooth- approximately 30-40 minutes on low heat.
3. Add basil, garlic and season with salt and pepper. Remove from heat.
4. Add cheese and Plugrá Butter. Stir. Pour mixture into a buttered 8x8 casserole dish.
5. Chill until set. Then cut out into 3 inch x1 inch pieces.
6. Heat sauté pan with Plugrá Butter until hot.
7. Dust polenta pieces with flour or bread crumbs.
8. Pan fry until golden brown. Drain and dry. Place on a serving platter. Serve with spicy tomato sauce on top or on side.