Butter the bottom and sides of an 11 x 7 dish.
Add the first 4 ingredients into a sauce pan over medium heat.
Stir until it starts to bubble and boil.
Reduce heat to medium low.
Continue stirring until a swipe of the spatula or spoon creates a valley showing the bottom of the pan that does not easily fill back in. About 20-25 minutes.
Add the butter.
Stir until the butter has melted and is fully incorporated.
Turn off the heat.
Pour hot polenta into the prepared dish.
Allow to cool completely.
Cut into 24 equally sized rectangles.
Deep fry until a crispy dark golden brown.
Keep fried polenta in a brown paper-lined pan in a keep warm oven between batches.
Garnish with shaved or grated Parmesan and chopped parsley.