Polenta Fries with Garlic Aioli

Instructions

1. Prepare the polenta
   In a large saucepan, bring the water and salt to a boil. Gradually whisk in the polenta, reducing heat to low. Cook for about 15-20 minutes, stirring frequently until the mixture is thick and pulls away from the sides of the pan.
2. Finish and set the polenta
   Remove from heat and stir in the butter, Parmesan cheese, and black pepper until well incorporated. Pour the mixture into a lightly oiled 9x13 inch baking dish, spreading it evenly to about 1/2 inch thickness. Allow to cool completely, then refrigerate for at least 2 hours or overnight until firm.
3. Cut and prepare for frying
   Once the polenta is firm, turn it out onto a cutting board. Using a sharp knife, cut the polenta into fries about 1/2 inch thick and 3-4 inches long. Pat the fries dry with paper towels to remove excess moisture.
4. Fry the polenta
   Heat olive oil in a large non-stick skillet over medium-high heat. Working in batches, fry the polenta sticks for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
5. Make the garlic aioli
   While the fries are cooking, prepare the aioli by combining the mayonnaise, minced garlic, lemon juice, and Dijon mustard in a small bowl. Mix thoroughly and refrigerate until ready to serve.
6. Serve
   Arrange the polenta fries on a serving plate, sprinkle with fresh parsley, and serve immediately with the garlic aioli dipping sauce on the side.