Bring the water to a boil in a heavy saucepan.

Add the salt, pepper, herbs and butter/oil.

Whisk the cornmeal into the boiling water. Reduce the heat to low and cook until the cornmeal thickens and becomes tender, about 15 minutes.

Stir in the parmesan until combined and remove from heat.

Pour the hot polenta into the oiled container, spreading it out evenly.

Cover with a plastic wrap or waxed paper and refrigerate for at least 2 hours.

Preheat broiler high.

Turn the polenta out onto a flat surface.

Cut the polenta into ½ inch cubes and place them on a non-stick sheet pan or a sheet pan lined with non-stick parchment or a silpat.

Toast the croutons until the edges are browned, turning once or twice.

Remove from the oven and allow to cool until warm.