Cook polenta according to packet instructions, then pour onto a baking tray lined with greasproof paper and leave to cool, until the polenta becomes a solid block.
Heat the oil in a frying pan and transfer the polenta block to the pan. Fry on both sides until crisp and golden-brown.
Place the cream and the icing sugar in a clean bowl and whip together, until stiff peaks form when the whisk is removed.
To serve, place the warm polenta cake onto a clean plate. Sprinkle the cinnamon on top, add the whipped cream and garnish with the orange segments.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).