If you've only had polenta served as a side dish, it's time to make it the star of the show. You can use your own homemade marinara or the jarred version. You can shave the Parmesan cheese or finely grated as I did here. Either way, this is a different nibble to serve your guests.
1 - 18 oz. tube polenta, sliced into 1/2 inch rounds
Working in batches, cook the polenta in a non-stick skillet with olive oil over medium high heat, turning occasionally, until crisped and browned, 15 minutes.
Drain on paper towels; sprinkle with salt.
Top with a little marinara sauce and Parmesan cheese.
From Food Network