Prep: 1. Preheat oven to 350. 2. Place 15x10x2-inch glass baking dish on rimmed baking sheet. 3. Bring 8 cups of water with 3 tablespoons olive oil and 2 teaspoons salt to a boil. 4. Gradually whisk in polenta. Turn down heat to a gentle simmer and stir polenta for 5 minutes. Season with salt and pepper. 5. Pour polenta mixture into baking dish and bake for approximately 1 hour and 20 minutes or until polenta is very thick. 6. Cool polenta to room temperature, 1-2 hours (polenta will become firm). DO AHEAD: Can be made 2 days ahead. Cover with plastic wrap; chill. Make: 1. Preheat oven to 325. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. 2. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. 3. Working in batches, add polenta squares. 4. Sauté until crisp and beginning to color, about 4-5 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed. 5. Divide polenta among plates.