Mayonnaise or aïoligarlic mayo, or warm tomato sauce
Spray an 8-in (20 cm) baking dish with cooking oil, then line with parchment paper, letting two sides overhand (this will make it easier to unmold the polenta later on.)
In a large saucepan set over medium heat, bring the chicken stock to a boil.
Gradually pour the polenta into the stock, whisking vigorously and constantly. Cook, whisking constantly, for 2-3 minutes more, or until the polenta is creamy and thick.
Remove from the heat, then stir in the parmesan, butter, herbs, salt, and some black pepper. Spread in the prepared baking dish to an even layer (about 1/2-in / 2.5 cm thick). Refrigerate for 30 minutes, or until firm and set.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Unmold the polenta, peel off the parchment paper, then cut the polenta into sticks. Transfer the parmesan polenta fries to the prepared baking sheet, making sure they are not touching. Brush the fries with olive oil on all sides. Bake for about 25 minutes, flipping the parmesan polenta fries halfway through, until golden and crisp.
Sprinkle the parmesan polenta fries with a pinch of additional salt. Serve hot with mayonnaise or aïoli.
MAKE IT VEGETARIAN: Use vegetable stock instead of chicken stock.
Recipe Credit: Adapted from Donna Hay Magazine, Issue 51
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