I pan fry slices in olive oil and garlic until a bit crispy. I don't care for it in the mushy state. Then I serve it with my version of chicken parmesan--breasts simmered until done in the red sauce of your choosing, ladle a bit more sauce over the polenta and sprinkle with shredded cheese.
As a matter of fact, I just bought a roll this week to use again in the near future!

Thanks..that sound good...

And Trader Joe's has the best prices. I do much the same as Compumom, and I can get 12 slices from a TJ's roll.

Terri,
Omitting the polenta recipe since you have it, here's topping we enjoyed.

RECIPE: Polenta and Chicken Tartlets

SOURCE: Giada De Laurentiis

For the tartlets:
1 pound instant polenta (about 2 1/2 cups)
1 cup cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the topping:
2 cups shredded store-bought roasted chicken
1/2 cup store-bought pesto
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dried cranberries
Special equipment: 2-inch diameter scalloped cookie cutter

For the tartlets:
Make the polenta according to package instructions. Just before the polenta is finished thickening, add the cream, salt, and pepper. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.
For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper. Stir to combine.
To assemble: Using a 2-inch diameter scalloped cookie cutter, cut the polenta into tartlet shapes, about 24, and place them on a serving platter. Top each polenta tartlet with a spoonful of chicken. Top the chicken with a few dried cranberries. Serve.

This is how I like mine, with a spicy tomato sauce and parmesan cheese: