Slice polenta into 1/2 inch thick rounds. Pour 1 tablespoon olive oil into a skillet and bring to medium high heat. Add 1/2 of polenta rounds, so you don't crowd them. Sprinkle with salt. cook for 3 minutes, then flip and cook other side for 3 minutes. Repeat with remaining rounds.
Toss arugula with remaining 2 tablespoons olive oil, honey, lemon juice, goat cheese, and 1/4 teaspoon salt. Arrange polenta in an overlapping circle on a plate, and place arugula mix in center. Top with raspberries, and a few good cracks of black pepper. Serve.