Bring the stock to the boil in a large saucepan, sprinkle in the maize meal and simmer gently for 10 minutes, stirring frequently. Then place the pan on a wire mesh stovemat over a very low heat for 20 minutes.

Season to taste with salt, spread the mixture 4-cm/2-in thick on a flat surface and leave until cold.

Fry the bacon until brown and crisp on each side, remove from the frying pan and keep hot on a warm plate. Add the oil to the bacon fat and heat.

Cut the polenta into 5 cm (2 in) long x 3 cm (1 1/2 in) wide strips and brown on each side in the hot fat.

Serve the polenta slices with the bacon.

Serve with: beetroot or cucumber salad

Fried polenta slices are also excellent with casseroles, or a mixture of aubergines, courgettes, tomatoes and peppers.