Ingredients for 2-3 servings:
1 cup cool water
1 cup whole milk
1 teaspoon fine sea salt
3/4 cups coarse yellow cornmeal grits (polenta)
2 tablespoons unsalted butter
Canola or salad oil
Lightly oil a bread pan. Bring the water, milk and salt to a boil in a large saucepan. Add the polenta in a steady stream, stirring constantly. Continue stirring over medium low heat until the mixture thickens considerably and pulls away from the sides of the pan, about 5 minutes. Add the butter and stir to incorporate. Spread the polenta in the prepared pan. Cool and refrigerate if desired.
Preheat the broiler and place the oven rack 4" from the flame. Line a baking sheet with aluminum foil and ightly oil it. Unmold the firm piece of polenta and cut it into 1/2" thick slices to resemble fries. Lay them on the prepared foil. Broil the pieces until they are lightly browned, 1-2 minutes. Remove the pan, turn over the pieces and return to the oven until the second side colors.
You can hold polenta fries in the turned-off oven up to 20 minutes. Serve warm or at room temperature with a sprinkling of coarse salt