I buy polenta in tubes, just slice it as thin as possible (use a cheese or boning knife if you have one), cover it with olive oil, sprinkle herbs from our garden and bake at about 400-450F. I cut it thin and cook it on a higher temperature because I love crispy slices. Some people prefer theirs sliced thicker, like a steak, but not me.
You can sprinkle it with cheese for a vegetarian delight, or serve it alongside meat for an omnivorous meal.