These are fermented millet and sorghum polenta bread slices which have been fried till crispy. I love them for breakfast, topped with ground linseed and dehydrated, super-crispy nuts . They are also good for a quick supper. I make the loaf (check my story today for more info) at the weekend and then have something I can pop in the cast iron pan weeknights to crunch up while I pull together the rest of our meal. . The fermenting is important (to me, at least!). It is easy, brings a yummy sour flavour and makes them easier to digest.