Easy Rosemary Polenta
1 roll prepared polenta
olive oil (enough to coat large skillet completely)
fresh or dried rosemary (to taste)
garlic salt (to taste)
Slice polenta into 1/4-1/2 inch slices
Over medium heat, coat a large skillet with olive oil
Add polenta, sprinkling each slice with an even coating of garlic salt and rosemary.
Flip and repeat, cooking until warm, slightly crispy on the outside, and the olive oil is mostly absorbed.
Remove from skillet and serve, dotting each slice with a bit of butter and a sprinkle of parmesan cheese.