Garlic & Parmesan Polenta Fries with Marinara Dip

Preheat oven to 400°F (200°C). Grease a baking sheet with olive oil.

In a medium saucepan, bring water and salt to a boil. Slowly whisk in the polenta and reduce heat to low.

Cook, stirring constantly, until the polenta thickens and pulls away from the sides of the pan, about 5-7 minutes.

Stir in the minced garlic, grated Parmesan cheese, olive oil, oregano, and black pepper. Mix well to combine.

Pour the polenta mixture onto the prepared baking sheet and spread it evenly to about 1/2-inch thickness. Let it cool slightly, then refrigerate for at least 15 minutes to firm up.

While the polenta is chilling, prepare the marinara sauce. In a saucepan, combine crushed tomatoes, dried basil, sugar (if using), salt, and pepper. Bring to a simmer over medium heat and cook for 15-20 minutes, stirring occasionally, until slightly thickened.

Remove the polenta from the refrigerator and cut it into fry shapes (about 1/2-inch thick).

Arrange the polenta fries on the prepared baking sheet in a single layer. Sprinkle with extra grated Parmesan cheese.

Bake for 20-25 minutes, or until the fries are golden brown and crispy, flipping halfway through.

Serve the crispy polenta fries immediately with the warm marinara sauce for dipping.