Crispy Polenta Fries

Instructions

1. Prepare the polenta
   In a large saucepan, bring the vegetable broth or water to a boil. Slowly whisk in the cornmeal in a steady stream, stirring constantly to prevent lumps. Reduce heat to low and continue cooking, stirring frequently, for about 15-20 minutes until the polenta is thick and pulls away from the sides of the pan.
2. Season and set
   Remove from heat and stir in the Parmesan cheese, butter, salt, pepper, and garlic powder. Mix until well combined. Line a 9x13 inch baking dish with parchment paper and spread the polenta evenly in the dish to about 1/2 inch thickness. Smooth the top with a spatula. Let cool completely at room temperature, then refrigerate for at least 2 hours or overnight until firmly set.
3. Cut into fries
   Once the polenta is completely chilled and firm, remove from the baking dish by lifting the parchment paper. Place on a cutting board and cut into fries about 1/2 inch wide and 3-4 inches long. Pat the fries dry with paper towels to remove excess moisture, which helps them crisp better.
4. Pan-fry the polenta
   Heat olive oil in a large non-stick skillet over medium-high heat. Working in batches to avoid overcrowding, add the polenta fries to the pan and cook for 3-4 minutes per side, until golden brown and crispy. Use a spatula to gently turn them, being careful not to break them.
5. Season and serve
   Transfer the crispy polenta fries to a paper towel-lined plate to drain excess oil. While still hot, sprinkle with a little extra salt and the optional dried rosemary. Garnish with chopped fresh parsley if desired. Serve immediately while hot and crispy, with your favorite dipping sauce.