I slice it and put it on my outdoor grill. I agree with Massmomm, however, the bagged polenta that you mix yourself is much fresher tasting. I get the Golden Pheasant brand.
I grill it and top it with either a bit of pesto or sautéed veggies (especially mushrooms).
Thanks!!
You can get quick cooking polenta, that takes only 3 minutes or so after the water boils. I know I’ve gotten some at World Market.
Then, you can have some warm in a bowl like a classic comforting porridge and let the rest cool and harden and then grill the slices to your heart’s content.
My FIL from Romania used to make very tasty mamaliga as a side dish to ribs or other meat dishes with feta cheese. The consistency of mamaliga should be that you cut it with a cotton string. When my husband and I tryed to make mamaliga this year out of corn flour we couldn’t get the right consistency.
You have to have the right type of cornmeal for mamaliga. 
You can buy tubed polenta that does not have preservatives. While I have made homemade polenta, the tubed stuff is nice for something quick. It’s not just how long something takes to mix or cook, it’s how many dishes or pans, etc. If you’re going to use it in a casserole you may not want to first make the ingredients from scratch. The tube stuff can sit on the shelf for spur of the moment cooking.
I have pan fried it (in minimal oil) and used as crostini base. I have sliced it or cubed it and layered it (without precooking) in creatively inspired casseroles (as in, whatever’s in the fridge). Think of it as a substitute for pasta, potatoes, etc.
Plain polenta in the tube has no added fat so can be a good base for lowfat cooking. Especially since so many polenta recipes call for lots of butter.
Thanks everyone
Polenta is definitely a northern Italian thing. I grew up eating polenta cooked by my paternal grandfather who grew up near Milan. He made the best polenta served with chicken in tomato sauce.
That sounds delicious
^It was!