Remove the casing from the pre-cooked polenta and slice it into approximately ½-inch-thick rounds. If using homemade chilled polenta, cut it into similarly sized circles or squares.

Pat each piece gently with paper towels. Removing excess surface moisture helps the polenta develop a crisp, golden crust.

Brush both sides lightly with olive oil. Sprinkle evenly with garlic powder, Parmesan, dried thyme, salt, and black pepper.

For pan-frying: Heat 1–2 tablespoons olive oil in a nonstick skillet over medium-high heat. Arrange the rounds in a single layer without overcrowding the skillet.

Cook for 3–4 minutes per side, or until deeply golden and crisp. Transfer to a paper-towel-lined plate and add a little extra Parmesan while warm.

For baking: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the seasoned rounds in a single layer.

Bake for 20–25 minutes, flipping halfway through, until both sides are golden and the edges are crisp.

Garnish the Crispy Parmesan Polenta Rounds with chopped parsley, fresh basil, or optional red pepper flakes. Serve immediately with warm marinara or another favorite savory dip.