Or spread the polenta on 1 or 2 buttered baking sheets and refrigerate until firm. Once it’s cooled, cover it with plastic wrap. Cut the polenta into strips or triangles in the baking sheet.
To sauté, cook the polenta in clarified butter or olive oil in a cast-iron skillet over high heat until golden on both sides. To bake, place the pieces in buttered gratin dishes and sprinkle with Parmesan cheese. Bake at 400°F until hot and crusty. To deep fry, coat the pieces first with flour, then egg, then bread crumbs. Place the pieces on a wire rack and let the coating set. Deep fry a few at a time in peanut oil heated to 350°F.