Preparation Steps

• Pour water into a large saucepan and add salt; bring to a boil.
• Gradually add the corn grits and stir continuously until combined.
• Reduce heat to low and cook until mixture thickens, about 30 minutes, stirring often. Line a dish with plastic wrap.
• Pour the cooked polenta into the prepared dish and let it set in the refrigerator for about 2 hours.
• Lift the set polenta out of the dish and cut into 6 to 8 circles using a round cutter.
• Heat a skillet over medium heat and add 1 tablespoon of olive oil. Cook the polenta circles until golden on both sides.
• Top the polenta cakes with sliced apples and shredded cheddar cheese.
• Season with freshly ground pepper and crushed red pepper. Serve hot.