Heat a large pan over medium heat. Add olive oil and onion. Sauté until onion becomes transparent and begins to brown.

Stir in salt and garlic powder and set aside.

Bring broth to a boil. Reduce heat to a low simmer. Slowly pour in polenta while whisking. This will prevent any lumps.

Continue to simmer for 20 minutes, stirring very frequently to prevent the bottom from burning. Polenta is done when it begins to pull away from the pot and starts to thicken enough to just hold its shape.

Stir in onion, then pour polenta into an 8x8 inch greased baking dish. Allow polenta to cool to room temperature, then continue to cool in the refrigerator for at least 1 hour.

Turn pan upside down on a cutting board to free polenta from pan. Cut polenta into squares. Pan fry squares in a very lightly oiled, non-stick pan for approximately 3 minutes per side.