Parmesan Rosemary Polenta "Fries"

This is a great dish for leftovers -- make polenta for dinner one night, and then cut up the leftovers into "fries" for the next night.  Also a great party dish -- you can make the 'fries' ahead of time and just heat them up right before the party.


1 1/2 cup chicken broth (or vegetable, if you're making it vegetarian)
1 c water
1 c milk
1 clove garlic, minced
1 tsp fresh rosemary, minced
1/2 tsp salt
1 c cornmeal (I like to use a coarse grind)
1/2 c parmesan, grated (more for top, optional)
olive oil for baking, optional


Bring liquids and spices to a boil in a saucepan.  Lower the heat to medium and whisk in the cornmeal, a little at a time, so it won't clump.  Whisk for about 15 minutes until it's creamy.  Take off the heat and stir in the cheese.  At this point you can serve it, or pour it into an oiled baking dish and let it set (or sprinkle with more cheese and bake it until it browns a little on top).  You can also put it in the fridge and do the rest the next day if you prefer -- polenta keeps beautifully. 


Once set, cut into 'fries'.  Heat the oven to 400. Line a baking sheet with parchment and sprinkle it with a little olive oil.  Place the fries on the parchment and toss them a little to get oil on them.  Bake for about 20 minutes or until begin to brown a little.  Serve hot.