Spray a 23 centimeter square pan with cooking spray; set aside.
Bring broth to a boil in a medium saucepan over high heat. Add garlic, salt and pepper.
Slowly whisk in cornmeal. Cover and reduce heat to low. Simmer until thickened, about eight to ten minutes.
Remove polenta from heat and whisk in parmesan and parsley.
Pour polenta into prepared pan, spreading evenly. Refrigerate two to three hours until firm enough to cut. Slice polenta into four equal squares then cut each square into two triangles.
Heat a large non-stick skillet over medium-high heat. Add enough oil to coat the bottom of the pan. Fry the polenta triangles until golden brown and crisp, about four minutes, flipping halfway.
