Bring the sizzle (in a pan).

Heat a large, heavy-bottomed skillet – cast iron is welcome but not required here – over medium high heat; add a few tablespoons of high-heat oil such as vegetable or grapeseed. Without crowding the skillet, carefully lay polenta in oil (there will inevitably be pops and bursts from the residual water in the polenta). Cook until bottoms are golden, 5 minutes. Turn over with a spatula; cook until bottoms are golden, 4 to 5 minutes. Transfer to warm oven and repeat with remaining pieces.