Polenta Fries

Instructions

1. Prepare the polenta base
   In a large saucepan, bring the broth to a boil over medium-high heat. Slowly whisk in the polenta, stirring continuously 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. Add flavor enhancers
   Remove the polenta from heat and stir in the Parmesan cheese, butter, salt, black pepper, and garlic powder until fully incorporated and the cheese is melted. If using rosemary, fold it in now.
3. Shape and chill
   Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal. Pour the polenta into the prepared dish, spreading it evenly to about 1/2-inch thickness. Let it cool at room temperature for 15 minutes, then cover and refrigerate for at least 2 hours or overnight until completely firm.
4. Cut into fries
   Once firmly set, use the parchment paper to lift the polenta slab out of the dish and onto a cutting board. Cut into fries approximately 1/2-inch wide and 3-4 inches long. Handle gently as they can break.
5. Prepare for baking
   Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. Arrange the polenta fries on the sheets, ensuring they don't touch. Brush all sides of the fries with olive oil.
6. Bake until crispy
   Bake for 30-35 minutes, flipping the fries halfway through, until they're golden brown and crispy on the outside. For extra crispiness, you can broil them for the last 2 minutes, watching carefully to prevent burning.
7. Season and serve
   Remove from the oven, sprinkle immediately with a little extra salt while hot. Allow to cool for 2-3 minutes before serving. If desired, prepare a quick spicy mayo dipping sauce by mixing mayonnaise with sriracha.