refrigerated polenta--anybody got recipes?

So I saw this stuff in Womens Health Mag and decided to buy a 16-oz tube of refrigerated polenta today. That stats are pretty awesome-not too high in cals at all! Apparently you can make it like spaghetti? Or like potatoes? Gee I have no idea how to use it... so any SIMPLE recipes (preferably meat free) would be awesome!!!!

I would grill it or sear it in a pan and serve it with a little olive oil and parmesan as a side, or with a simple tomato sauce as a main dish.

It can be sliced and layered in a casserole with roasted peppers and tomatoes and cheese, and baked. 

It's so much cheaper to make it yourself though.  Just use coarse grind whole corn meal and cook it as thick as possible, then pour it into a loaf pan and referigerate.  It slices just as well as the store bought cylinders and tastes so much better.

Try this

http://lunchinabox.net/2008/07/16/tuscan-squi d-karaage-bento-lunches/

you nead to erase the space in squid in the html!!!!!

(Polenta Recipe does not have squid)

www.eatingwell.com 

They have a Grilled Polenta with Shrimp & Escarole that is great.  I'm sure you can make it without the shrimp, and I used collards instead of escarole because I couldn't find escarole.  I think they have other polenta recipes as well.  We did find that when you grill it, it sticks, so be sure to oil your grill rack thoroughly.  I love it, tastes like grits.

The traditional Italian way of eating polenta is to spread it about an inch or less thick, on a special board, reserved just for that purpose.  The cooling polenta firms up.  Then they top it like you might a pizza - chopped sausage, peppers, meats, cheeses - anything you have on hand.  It's served by dividing it in squares.  If you want to be really rustic, the board coverers the entire table and everyone pulls their serving, right on the board to in front of them to eat. 

When done, the board is scrubbed, dried and stored in a clean cotton muslin bag. 

Polenta cooking tip from Italy - making a big pot can be very hard to stir at the end of cooking, so have someone cut you a 1" dowel, sanded down and oiled to seal the wood, to stir with.  You might need somebody to hold the pot still while you stir because it gets too thick.  Your wooden spoon might break under the pressure.  My grandmother's was applewood, made by my grandfather from a straight branch.