Ingredients

• 1 cup Fine Polenta (cornmeal)
• 4 cups Vegetable Broth (or water)
• 2 tablespoons Unsalted Butter
• 0.25 cup Grated Parmesan Cheese (optional)
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Dried Thyme
• 1 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.5 cup Olive Oil (or other frying oil)

Instructions

1. 1

   In a large saucepan, bring the vegetable broth (or water) to a boil. Reduce heat to medium-low and slowly whisk in the polenta, stirring constantly to prevent lumps.

2. 2

   Continue to cook, stirring frequently, for 8-10 minutes until the polenta thickens and pulls away from the sides of the pan. It should be creamy but firm.

3. 3

   Remove from heat and stir in the butter, Parmesan cheese (if using), garlic powder, dried thyme, salt, and black pepper until well combined and smooth.

4. 4

   Line an 8x8 inch (20x20 cm) baking dish or sheet pan with parchment paper. Pour the hot polenta into the prepared dish and spread evenly to about 1/2 to 3/4 inch (1.5-2 cm) thick.

5. 5

   Cover the polenta with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 1 hour, or until completely firm.

6. 6

   Once firm, lift the polenta slab from the dish using the parchment paper. Place it on a cutting board and cut it into fry-like sticks, approximately 1/2 inch (1.5 cm) wide and 3-4 inches (7-10 cm) long.

7. 7

   In a large skillet or deep pot, heat the olive oil over medium-high heat until shimmering (about 350°F / 175°C).

8. 8

   Carefully add the polenta fries in batches, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, turning occasionally, until golden brown and crispy.

9. 9

   Remove the fries with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Season immediately with a pinch of extra salt, if desired.

10. 10

    Serve hot with your favorite dipping sauce, such as marinara, pesto aioli, or a spicy harissa dip.