Polenta squares

I saw these as an idea for school lunchbox, and adapted for my taste. My girls like these warm, but refuse to take them in their lunchbox. I do not understand the workings of a tween mind.

1 cup polenta (coarse cornmeal)
4 cups water or stock
1 tsp salt
1 tsp olive oil
1/2 tsp cayenne pepper

Grease the bottom and sides of a 8x8 cake or other shallow pan.

In a a large saucepan bring the water to a boil on high heat. Add oil, salt and cayenne. Reduce heat to med-high and slowly add polenta in a stream to the water, while mixing with a wire-whisk. Once all the polenta is incorporated, reduce heat to med and cook stirring frequently and scraping the sides and bottom, until the mixture comes together and leaves the sides of the pan, about 30 minutes. You will have to stir much more frequently towards the end of the cooking time, and constantly for the last five minutes.

Remove from heat and pour into the prepared pan. Flatten the surface and let cool. Cut into squares using a sharp knife. These can be eaten plain, with marinara sauce, green chutney or with the following tempering poured on top.

Tempering
2 tbsp canola oil
1 tsp mustard seeds
4 curry leaves
Heat oil to smoking in a small saucepan. Add mustard seeds and curry leaves. As the mustard seeds start popping (in just a few seconds), take off the heat and pour over the polenta. Garnish with grated coconut and chopped cilantro.