In a medium saucepan, bring 3 cups of water (or vegetable broth) to a boil. Gradually stir in the polenta, reduce the heat to low, and cook, stirring frequently, for about 5-7 minutes, until the mixture thickens and becomes smooth.

1. Once the polenta is cooked, stir in the Parmesan, cheddar cheese (if using), and butter until the cheese is melted and the mixture is smooth. Season with salt and pepper to taste. Remove from heat.
2. Transfer the polenta to a greased 8×8-inch baking dish or a similar-sized pan. Let the polenta cool and firm up at room temperature for about 30 minutes, or refrigerate for 1-2 hours until set.
3. Once the polenta has firmed up, cut it into small squares or rounds using a knife or cookie cutter.
4. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the polenta bites in the skillet and cook for about 2-3 minutes on each side, or until golden brown and crispy.
5. Arrange the cheesy polenta bites on a platter and garnish with fresh herbs. Serve with marinara sauce, pesto, or sour cream for dipping.