Heat water, salt, and butter in a saucepan until it reaches a boil. Add polenta while stirring until fully incorporated. Reduce heat to low and cover. Simmer for 5-7 minutes until polenta is an oatmeal-like consistency. Remove from heat and stir in brown sugar and cinnamon. Pour polenta into a greased 8x8 cake pan and allow to cool. After polenta has cooled, refrigerate at least 2 hrs (I usually do overnight).

When ready to bake, preheat oven to 425F and line a baking sheet with parchment paper. Cut the chilled polenta into 1/2”x4” sticks and arrange on baking sheet. Gently pour or brush a small amount of olive oil on the sticks before baking. Bake for 40 minutes, flipping at least once. Eat plain or drizzled with maple syrup!