• In a medium saucepan, bring the water to a gentle boil over medium heat. Add the grated garlic, dried oregano, salt, and black pepper.
• Slowly whisk in the polenta to prevent lumps. Reduce heat to low and cook, stirring constantly, until thick and smooth, about 8–10 minutes.
• Remove from heat and stir in the Parmesan cheese, and butter, until fully melted and well combined.
• Lightly grease an 8×8-inch baking dish with 1 tablespoon olive oil. Pour the hot polenta into the pan and spread evenly using a spatula, smoothing the top.
• Cover and refrigerate for at least 1–2 hours, or until completely firm. I sometimes leave overnight.
• Once chilled, remove the polenta from the pan and place on a cutting board. Slice into 4-inch-long fry shapes, about ½-inch thick.
• Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Arrange the polenta fries in a single layer on the baking sheet. Lightly brush or spray the fries with the remaining 1 tablespoon olive oil.
• Bake for 25–30 minutes, flipping halfway through, until golden brown and crisp on the outside.
• Remove from oven, add grated parmesan and garnish with parsley if desired. Serve warm.

Air Fryer Instructions

• Preheat air fryer to 400°F (200°C).
• Arrange polenta fries in a single layer in the air fryer basket, leaving space between pieces. Lightly spray or brush with olive oil.
• Air fry for 12–15 minutes, flipping halfway, until golden and crisp.
• Season to taste and serve immediately.