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1
Lightly oil 13 x 9-inch metal baking pan.
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2
Bring milk, 1 cup water and butter to boil in heavy large saucepan.
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3
Gradually whisk in cornmeal.
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4
Reduce heat to low and cook until polenta is very thick and starts to pull away from sides of pan, stirring often, about 8 minutes.
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5
Remove from heat.
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6
Stir in cheese, basil and thyme.
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7
Season to taste with salt and pepper.
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8
Immediately transfer polenta to prepared baking pan, spreading evenly to cover.
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9
Refrigerate until cool and firm, about 1 hour.
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10
(Can be prepared 1 day ahead.
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11
Cover and keep refrigerated.)
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12
Cut polenta lengthwise in pan into three 3-inch-wide rectangles.
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13
Cut each rectangle crosswise into 3/4-inch-wide strips.
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14
Set polenta strips aside.
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15
Preheat oven to 300F.
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16
Heat 1/2 cup oil in heavy large skillet over medium-high heat.
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17
Place flour in pie plate.
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18
Lightly coat polenta strips with flour; shake off excess.
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19
Working in batches, fry polenta strips until golden brown on all sides, adding more oil if necessary, about 5 minutes.
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20
Using slotted spoon, transfer fries to paper towels and drain.
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21
Place fries on baking sheet and keep warm in oven while cooking remaining batches.
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22
Transfer fries to large platter and serve with Roasted Red Pepper Ketchup.
