Combine the cornmeal and water in a pot, and whisk well. Heat the pot over medium heat until it reaches a simmer, and continue to stir every few minutes. Simmer for the next 20 minutes until the texture resembles the same texture as oatmeal.

Line a baking tray with parchment paper. Spread the polenta mix onto the parchment-lined baking tray, roughly ½ an inch thick. Allow the polenta to completely cool and solidify.

Use a pizza cutter or a sharp knife to cut into square shapes. Chill in the refrigerator until it is time to cook.

Blitz together the garlic and olive oil in a food processor when ready to start cooking.

Preheat a heavy pan over medium heat. Brush the polenta bruschetta with the garlic olive oil and cook on either side for five minutes until crispy. Garnish with desired bruschetta toppings.