I always have a bag of polenta in the cupboard but have never cooked it on its own. I use it to cook bread or pizza on (instead of oiling tray). Recently made a delicious rhubarb and polenta cake (using a Nigella recipe). My friend makes delicious cornbread muffins.
If you have a good non stick pan you might get aways with it but it catches and doesn't taste too pleasant burnt You could use the instant precooked stuff but that's even more tricky to make palatable.
I use mine to make bread, used to use it to stop pizza sticking to a stone, now I use parchment and bake on the oven shelf. Polenta cake is good too. Dh had great polenta at a restaurant on Friday night but it was a well regarded Italian but I still think it was a risky choice, it was served with sausages and the polenta was the star on the plate - we were both very impressed.
Cut chicken into small pieces/cubes/goujons/whatever.
Grab two bowls - put a beaten egg in one, and some polenta in the other. Put them close to each other.
Use one hand to grab a piece of chicken, dunk in the egg, and put in the polenta bowl. Use the other hand to roll the chicken piece around in the polenta. Take out, jiggle (over polenta bowl) to shake off excess and put on a plate or straight onto the baking tray.
Whack in oven for apx 20mins.
Should result in yummy breadcrumb-style chicken pieces (but with way less salt).
This should also work with bigger pieces of chicken (or fish, or whatever else you want to use) if you want, but I haven't tried it.
I suggest using separate hands, for the separate bowls, as otherwise you quickly end up with sticky mess on both hands - and it is lumpy, wastes the polenta & hard to clean off.