Grease 15x10x1-inch baking pan. In large saucepan, bring water and salt to a boil. While stirring water in a circular motion with wire whisk, add cornmeal in a slow steady stream, keeping water boiling continuously. Reduce heat to low; continue cooking, stirring constantly, until mixture is thick, about 5 to 15 minutes depending on type of cornmeal.
Add cream, cheese and Italian seasoning; mix well. Pour into greased pan. Cool 15 minutes. At this point, polenta can be covered and refrigerated until serving time.
To serve, heat oven to 400°F. With assorted star-shaped cookie cutters, cut polenta into stars. (Polenta scraps can be combined and re-rolled to cut additional stars.) Brush both sides of each star with oil; place on ungreased cookie sheets.
Bake at 400°F. for 10 to 15 minutes or until thoroughly heated.