1. 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.
2. 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.
3. Cut polenta into bars.
4. Brown both sides of the polenta in a lightly oiled skillet.
5. 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