Step 1Melt the butter in a large, preferably non-stick, skillet over medium-high heat. Add the polenta and cook, stirring only as needed to maximize crisping, until lightly browned on all sides, about 8 to 10 minutes.
Step 2Add the onion, bell pepper, celery and oregano to the pan. Continue to cook, stirring only as needed, until the vegetables are crisp-tender, about 5 minutes longer. Add the thyme, parsley and salt and pepper to taste. Stir gently to combine and cook 1 minute longer. Serve immediately.