Add the garlic, polenta a milk to a pot over medium heat.
Stirs constantly using a whisk until it starts to boil. Taste the polenta and if there are still some uncooked bits left cook it a few extra seconds.
Turn off the heat and add the parmesan cheese. Mix to help it melt into the polenta. Taste it and correct the level of salt and pepper.
Spread the mix evenly in a 2020cm mould and take it to the fridge overninght.
Run a knife around the edge of the mould and filp it onto a chopping board. Cut it into squares.
Place a pan over medium heat and add olive oil. Pan fry the polenta on either side (it takes a couple of minutes to become golden) and flip it to pan fry on the other side. Remove them from the pan and serve.