Hi there

Heard SO much about polenta (and I LOVE Italian food!) so I thought I'd try it out. I wanted to make crostini - apparently, you boil up the polenta until it comes away from the edges of the pan (yeah, it did that!) and then tip it into a greased dish, cool for 1 hour THEN slice, brush with olive oil and broil until crisp/brown on both sides. The kind of rubbery stuff I got out of the fridge wouldn't brown or even attempt to go crisp!! What have I done wrong? The consistency and texture of the polenta, I feel, doesn't lend itself to broiling at all!!

Please help!