- 1 (16 ounce) tube prepared polenta
- 1 teaspoon extra-virgin olive oil
- Cut polenta into 1/4-inch-thick slices; pat dry.
- Brush oil over the bottom of a large cast-iron grill-pan or skillet and heat over medium-high heat. Cook the polenta slices in batches until crusty, about 3 minutes per side. Serve hot.