Start by making the polenta – this will later become the delicious and crispy fries.

Pour the water into a pot and bring it to a boil.

Add the cornmeal and salt to the boiling water.

Cook the porridge, stirring constantly, for about 10 minutes until the consistency is creamy.

Remove the pot from the heat and add 25 grams of freshly grated Parmesan cheese to the polenta. Season with salt and pepper.

Pour the porridge into a dish greased with oil and let it set in the refrigerator for at least two hours (or overnight).

Cut the set polenta into long fries and place them on a baking sheet lined with baking paper.

Brush the fries with olive oil and season them with salt, pepper, and rosemary. Sprinkle the remaining 25 grams of Parmesan on top.

Bake the polenta fries in the oven at 210°C (convection) for about 35 minutes. Take them out when they are golden and crispy.

Serve immediately!