Start the water bath at 85 degrees Celsius (185 degrees Fahrenheit).

Cut the butter into small squares and grate the Parmesan.

Mix all the ingredients in a bowl and stir well.

Pour the mixture into a vacuum bag and seal it without removing the air.

Cook it sous vide/in the water bath for 2 hours at 85 degrees Celsius (185 degrees Fahrenheit).

After 2 hours, remove the bag from the water bath and pour its contents into a bowl.

 

When the polenta is poured into a container, it must be placed in the refrigerator to cool. This can easily be done in the morning or the day before you are to serve it.

Once cooled, cut them into French fry sizes.

Toss them in oil with salt and pepper.

Place them in an oven-proof dish or on a baking sheet with parchment paper and bake them for 25-35 minutes at 225 degrees Celsius (437 degrees Fahrenheit) fan oven.

Sprinkle fresh thyme leaves and salt/Parmesan over them and serve immediately.