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6 cups water
2 cups instant polenta
2 tablespoons butter
Salt and freshly ground pepper
About 2 tablespoons olive oil
Freshly grated Parmesan, as an accompaniment

1. Bring water to a boil in a 2-quart saucepan and slowly add polenta, whisking constantly. Cook polenta over medium heat, whisking constantly, 5 minutes. Remove from heat, add butter, and salt and pepper to taste.
2. On a lightly oiled baking sheet spread warm polenta about 3/4-inch thick and cool to room temperature. Cut polenta into 1 1/2-inch diamond shapes or squares.
3. In skillet, fry polenta in 2 batches in 2 tablespoons olive oil over medium-high heat, turning occasionally, adding additional oil to skillet if necessary, until golden on both sides. Transfer polenta as cooked with a slotted spoon to platter and keep warm. Serve polenta sprinkled with Parmesan.

Makes 4 servings.

Cook's Note: Polenta may be made up to 2 days ahead. Store in refrigerator, covered once it has cooled to room temperature.