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Hands are best for this. Working in a bowl, break the polenta into bits, then add the butter and squeeze it into the polenta – it will look lumpy, but don’t worry
Add the remaining ingredients apart from the dry polenta or flour, and squeeze again.
The mixture will be quite soft, but not so much that it can’t be shaped; if it is very sloppy, add a little dry polenta or flour.
Line an oven tray with baking paper.
Break off small, plum-sized lumps of the mixture (making about 15 in all) and form them first into balls and then into small patties about 5cm across x 5mm thick.
Arrange the biscuits on the tray, and press the tops flat with the back of a fork.
Bake at 150C (130C fan)/300F/gas 2 for 45 minutes, or until slightly golden.
The biscuits will remain soft and delicate until they cool, so leave them on the tray until they are cool enough to move on to a rack.