Baked Polenta Fries

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   ["Bring the milk and water just to a boil in a large saucepan.", "Slowly stream in the polenta while stirring constantly.", "Stir in the salt and turn down the heat a bit if needed (you don't want the polenta to scorch).", "Continue stirring until the polenta thickens up, this can take anywhere from just a few minutes to much longer depending on your polenta.", "Stir in the cheese.", "Remove from heat and spread out 1/2-inch thick onto a baking sheet using a spatula (although I feel like I get a better shape by letting it cool a minute or two and then using my hands).", "Chill in a refrigerator for at least an hour, or overnight.", "Cut into wide-cut ""fry"" shapes using a straight-edge for guidance and uniformity (or opt for a more rustic cut).", "Rub each fry with a bit of clarified butter or olive oil and sprinkle with some salt.", "Bake in a 450 degree oven, middle rack, for 20 minutes or until golden and crispy.", "Flip the fries once after ten minutes."]

* Per serving · 4 servings · Values may vary.

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