Bring the water to a boil in a large saucepan.

Slowly pour the polenta into the water in a steady stream while whisking constantly.

Switch to a long handled wooden spoon, as the polenta can bubble and spit.

Stir in the salt, butter and honey.

Reduce the heat to low and continue to stir every two to three minutes as the mixture begins to thicken.

Once it is thick, after about 20 minutes of cooking, pour the mixture into a 8 x 8 inch buttered glass or ceramic baking dish and smooth out with a spoon or spatula.

Cover with some waxed paper or foil and allow to sit for 30 minutes.

Once the polenta is set, carefully remove it from the dish by placing a flat sheet pan or plate over the top and flipping it over. It should come out of the dish very easily.

With a sharp knife cut the square first in quarters and then in eights on the diagonal (see photo).

Heat some oil in a sauté pan.

Once the oil is hot, place the polenta slices in the pan and sauté for 4-5 minutes on each side, until lightly browned and crisp (the corn can pop and spit hot oil here so be careful. I usually wear a large oven mitt).

Transfer polenta slices to a serving dish.

Slice the peaches, quarter the figs and arrange the fruit on the polenta slices.

Roughly chop the mint and scatter over the slices.

Just before serving, sprinkle a little brown sugar over each polenta slice.

Serve as is or with a dollop of creme fraiche or whipped cream.