Bring water to boil and whisk in the polenta. Add salt and stir constantly. Add Tabasco when the polenta starts to thicken.

Pour into a greased casserole. Try to distribute the polenta into an even thickness. Place in the fridge for an hour.

Preheat the oven to 220ºC/425ºF.

Cut chilled polenta int strips, about 1/2 inch thick. Brush with oil an dust with the extra polenta. Distribute to a baking tray with parchment paper in one single layer.

Bake for 30 minutes, or until crisp and golden.

Grate the cucumber and place in a sieve. Add salt and stir. Let drain for an hour.

Mix yogurt, oil, oregano, and garlic. Let it sit while you're waiting for the cucumber to drain.

Combine the cucumber with the rest of the ingredients. Add lemonjuice and extra salt if needed.