Place the polenta in boiling water, reduce the heat to medium low and cook 5 minutes or until soft. Place the polenta in a small, 4" x 4 square, lightly oiled dish and evenly spread out. Refrigerate for 30 minutes or until polenta is firm enough to cut. Cut polenta into sticks about 3" long by 1" wide. Heat oil in a heavy bottom skillet and pan-fry the polenta on each side or deep-fry until golden and crispy . Heat the chili in a small saucepan, remove and serve with polenta sticks.
3g fat (6% calories from fat),