Slowly pour the cornmeal in while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the cornmeal for about 10 - 15 minutes, until it's thick and creamy. Stir occasionally so it doesn’t stick to the bottom of the pan.
When it's done, remove from the heat and stir in the butter, cheese and a season with salt and pepper to taste and spread out about 1/2 inch to 3/4 inch thick on a rimmed baking sheet or shallow vessel to cool completely. (Place in the refrigerator to cool quicker)
Once cooled cut the polenta into squares or triangles.
Heat the oil in a nonstick pan over medium high heat. Sear both sides of the polenta cakes to golden brown and crisp. Serve immediately.