Heat water with a pinch of salt in a pan, and when it comes to a boil, drizzle the polenta, stirring constantly with a wooden spoon. Cook until thick.
Put the polenta in a rectangular baking pan, lined with foil, and stretch until it is 2-cm thick. Allow to cool for at least 1 hour.
Then cut the polenta into 7 x 3-cm rectangles, and grill them on both sides in a hot pan. Set aside.
Dice the white cheese and strawberries into small cubes, as well as the chili pepper. Mix them, add olive oil, and season with pepper to taste.
Put the strawberry, green chili pepper, and white cheese mixture on each polenta bruschetta, and serve.
