Fried polenta tastes AMAZING. It's one of the best fried foods out there as far as I'm concerned. Frying polenta gives it a chewy and crunchy outside, while the inside stays nice and creamy. It's perfect served with marinara sauce on the side! Ingredients: one batch of homemade polenta, cooled and cut into slices.olive or vegetable oil for fryingsauce for dippingMethod: Cut your cooled polenta into slices 1/2 inch thick - make them as pretty or simple as you want!Heat about a 1/4-1/2 inch of oil in a small frying pan until it's nice and hot and starting to smoke.Add in your polenta slices without crowding them and fry for 3-5 minutes on each side.Remove from the pan and drain on paper towels.DEVOUR
Keep in mind that the polenta will stick to the bottom of the pan and everything else if the oil isn't hot enough. It's best to use a nice stainless steel spatula for flipping - one with a really thin edge. That way you can slowly work it under the pieces of polenta without destroying their crispy crust. :D
I am happy to say I came up with polenta lasagna all by myself a few nights ago. :D I am not happy to say that it turns out it's been a thing in Italy for a very long time, ha! 
This makes enough for one 8x8 pan of lasagna. You could add additional sauteed veggies, or even some basil in the layers - all up to you. I just decided to make mine nice and simple. :D 
This is the most basic of polenta recipes - I make it like this every time. Making your polenta from scratch lets you control the flavor and salt content, and it always comes out much nicer than ready made polenta in a tube. ;) 
1 cup cornmeal or corn grits3 cups water1/2 - 1 teaspoon of salt2 tablespoons of butter/margarinepepper to tasteparmesan/romano/asiago - optional but tasty!This recipe can be easily scaled! This is the amount I make if I'm cooking for 4 people or less. I can normally get two meals out of this amount. :D