Pour water into a large saucepan and add salt; bring to a rolling boil.

Gradually add in the Corn Grits and stir with a wooden spoon until combined.

Reduce heat to low and continue to cook until mixture thickens, about 30 minutes; stirring often. Spray a casserole dish with cooking spray and line with saran wrap.

Pour the cooked polenta into the saran wrap lined dish.

Add another layer of saran wrap on top and smooth it down directly on top of the polenta.

Place into the refrigerator to set up; about 2 hours.

Lift the polenta out of the dish and place it on top of a cutting board.

Remove the saran wrap and, using a round cookie cutter, cut out 6 to 8 polenta circles.

Place a saute pan over medium heat and add 1 tablespoon of extra virgin olive oil.

When oil is hot, place the polenta circles into the pan.

Cook until a golden crust has formed on both sides.

Remove cakes from pan and top with slices of apples and shredded cheddar cheese.

Season with freshly ground peppercorns and crushed red pepper.

Serve.