When we were in D.C. in November I picked up two packages of polenta at the grocery store. We ate the plain one almost immediately, the other was a basil garlic flavor.
I took Biz's advice of dipping the slices in beaten egg and then a mixture of panko and grated Parmesan cheese.
Once the cast iron grill pan was pre-heated I sprayed it and deposited the rounds on. I let them cook undisturbed for about 4 or 5 minutes, then flipped and let the second side cook for 3 or 4 minutes.
Unfortunately the breading mixture stuck a little to the pan in some areas. I think in the future I might try to bake since the polenta is so fragile. Some cracked while flipping, too.
We were still left with really great flavor from both the polenta and the breading. It had a charred goodness that paired nicely with the grilled steak and salad we ate alongside.
I was a little overzealous in my serving sizes. Neither of us finished all of our steak or ate all of the polenta rounds! They're packed neatly away for leftovers and a potential polenta casserole or lasagna.