Polenta

1. In a medium-large pot, bring 6 cups of water to a boil and add 1 tsp. of sea salt.
2. Gradually add the 16 oz. of quick-cooking yellow corn polenta to the boiling water while stirring vigorously to prevent lumps from forming.
3. Stir the polenta mixture on medium-high heat for about 5 minutes or until it thickens.
4. Reduce the heat to low and continue stirring for another minute or two to ensure the polenta reaches a creamy consistency.
5. Remove the pot from the heat and add 2 tablespoons of butter, ½ cup of grated Parmigiano-Reggiano cheese, and ½ cup of heavy cream or whole milk and herbs.
6. Stir the mixture until all the ingredients are well combined, and the polenta has a creamy texture.
7. Once the polenta has a creamy texture, transfer it to a greased or parchment-lined baking sheet, or glass dish.
8. Spread the polenta evenly on the baking sheet, forming a layer with a thickness of about 1/2 inch (1.25 cm). Cover with plastic wrap, allow the polenta to cool, and set for 2 hours and up to overnight in the fridge.

Polenta Fries 

1. Preheat the oven to 425 degrees F. 
2. Once the polenta is set, cut it into fry-like shapes. Transfer the fries onto the prepared baking sheet lined with parchment paper using a spatula. 
3. Brush the polenta fries generously with olive oil. Make sure they are coated on both sides. This will make crispy baked polenta fries. 
4. Arrange the polenta fries in a single layer on a baking sheet lined with parchment paper.
5. Place the baking sheet in the preheated oven and bake for about 25-30 minutes or until the fries are golden brown and crispy. 
6. Once baked, remove the polenta fries from the oven and sprinkle them with coarse salt and extra freshly grated parmigiano. Garnish with extra fresh herbs, if desired. Serve warm. 
7. Serving: Serve the baked polenta fries with your favorite dipping sauce, aioli, spicy ketchup, or homemade marinara sauce (see blog post for additional dipping sauce recipes). Enjoy them as a flavorful snack or fun side dish.