In a large pot, bring the 4 cups of water to a boil. Stir in the salt, then gradually whisk in the cornmeal. Keep stirring to prevent lumps until the mixture thickens, about 5 minutes.

Once thick, pour the polenta into a lightly greased square baking dish or a parchment-lined sheet. Spread it out evenly and allow it to cool to room temperature (about 30 minutes) or refrigerate for quicker results.

After the polenta has set, turn it out onto a cutting board. Slice it into triangles, squares, or any fun shape you prefer.

In a large skillet, heat a generous amount of olive oil over medium heat. Once the oil is hot, fry the polenta pieces in batches, ensuring not to overcrowd the pan. Cook each side for about 3-4 minutes, or until golden and crispy.

While the polenta is frying, heat your marinara sauce in a saucepan over low heat.

Serve the fried polenta hot, drizzled with marinara sauce and topped with grated Parmesan cheese and chopped fresh parsley, if desired.