Instructions

• Grate and divide the garlic: take the 2 cloves listed at the top of the ingredient list and grate them; use 1 grated clove for the polenta and 1 grated clove for the herb butter. Reserve the separately listed 1 grated clove (the single clove noted later in the ingredient list) for the aioli.
• In a medium saucepan, bring 2 cups water to a boil. Slowly whisk in 1 cup quick-cooking polenta, the 1 grated clove allocated to the polenta, 2 tablespoons fresh thyme leaves, 1 tablespoon chopped fresh sage, 1/4 cup grated Parmesan (see step 4 for the remaining 1/4 cup), and a pinch of kosher salt and black pepper. Stir continuously until the polenta is thick and soft, about 3–5 minutes. Remove from heat, cover, and let sit 5 minutes.
• Line an 8×8-inch square baking dish with parchment paper. Spread the hot polenta into an even layer in the dish (use a spatula to smooth the top). Chill until firm: freeze 15–20 minutes or refrigerate about 1 hour.
• Preheat the oven to 425°F (220°C). Lift the set polenta from the dish using the parchment and transfer to a cutting board. Cut into 1/4-inch-thick strips to form "fries."
• Place the polenta fries on a rimmed baking sheet in a single layer. Drizzle with all 3 tablespoons extra-virgin olive oil and season lightly with kosher salt and black pepper. Toss gently to coat, spread the fries out again in one even layer, and bake for 15 minutes. Carefully flip each fry and bake an additional 15–20 minutes, until the fries are golden and crisp at the edges.
• While the fries bake (or immediately after removing them from the oven), combine 3 tablespoons melted salted butter, the remaining 1 grated clove (from the 2-clove item), the remaining 1/4 cup grated Parmesan, 1/4 cup fresh chopped basil, and 2 tablespoons fresh chopped oregano in a bowl. Stir to combine. When the fries are hot from the oven, gently toss them with this herb-parmesan butter until evenly coated.
• Make the lemon aioli: in a small bowl, whisk together 1/2 cup avocado oil–based mayo, 1–2 tablespoons lemon juice (to taste), 1 teaspoon Dijon mustard, the reserved single grated clove (from the separately listed 1 clove), 1/2 teaspoon cayenne pepper, and salt to taste until smooth and creamy.
• Serve the garlic Parmesan herb butter polenta fries immediately with the lemon aioli on the side. Season additional salt and pepper as desired.