Crispy and Delicious Polenta Fries (Gluten Free)

OK.  So out of all the things I make, these are definitely a fan favorite.  It doesn't matter if you're vegan, vegetarian or gluten-free, these can be altered according to pretty much any diet and will still be totally delicious.  The recipe below is the basic recipe, but you can add herbs, spices, cheese, olives, seeds etc. to make your own special creation.  They only take about 45 minutes to make from start to finish and are an awesome appy, snack or accompaniment with your dinner.  Just make sure you make a lot since they won't last long!!

Polenta:
2 cups liquid (I used chicken broth today since I had some that I needed to use up, but water or vegetable stock works just as well for a vegan option)
2 tbsp vegetable oil (I like olive oil for the flavour, but use whatever you like best)
1 cup medium ground corn meal (non-GMO, organic if you can find it)
1 tsp sea salt (or leave out if you're using stock and it's already salted)
1 tsp fresh cracked pepper

Breading:
1/2 cup medium ground cornmeal (non-GMO, organic)
2 tbsp grated parmesan cheese (this can be left out for vegans and it will still be crispy :D)

Preheat oven to 350, and line baking sheet with parchment paper.  Prepare rectangular baking dish with oil or cooking spray.

The key here is that you need to move quickly.  As soon as the cornmeal goes in to the liquid it will begin to thicken so be prepared to focus your attention on it for a few minutes.  Bring your liquid to a boil and then shut off the heat.  Quickly add cornmeal and begin to stir until mixture thickens and pulls away from the sides of the pot (I find this happens in about 45 seconds, but it will depend on the kind of cornmeal you have).  It should be quite stiff, about like muffin batter.  Pour into the prepared baking dish and spread out evenly to about 1/2 inch.  Cover with plastic wrap and refrigerate for about 15 minutes or until it is completely cool.

When the polenta has cooled, take it out of the fridge and cut into 2" x 3/4" pieces (as long as your finger and about twice as wide).  Combine the cornmeal and parmesan for the breading, gently press each "fry" into the breading mixture until completely coated, and place on the parchment lined baking sheet.  Repeat until the pan is full and put it in to the oven for about 12 minutes or until the polenta fries are a deep golden brown.  Remove from the oven and allow to cool off a little (do not let them get cold, but they are really hard to eat when they are straight out of the oven!).  Serve on their own or with your favorite dip and enjoy!!