Follow these steps carefully, especially the chilling process, as it is the secret to creating perfectly-shaped fries that hold together in the oven.

1. Prepare Your Pan: Lightly grease a 9×13 inch baking dish or a similar-sized baking sheet with a rim. This will be your mold for chilling the polenta. Set it aside.
2. Cook the Polenta: In a large, heavy-bottomed saucepan or Dutch oven, bring the 4 cups of broth to a rolling boil over medium-high heat. Once boiling, gradually pour in the 1 cup of polenta while whisking continuously and vigorously. This constant whisking is the most important step to prevent any lumps from forming.
3. Simmer and Thicken: Reduce the heat to low. Continue to whisk or stir frequently with a wooden spoon for about 20-25 minutes. The polenta will thicken considerably. You’ll know it’s ready when it starts to pull away from the sides of the pan as you stir, and a spoon can stand up in it for a second. The texture should be very thick and creamy, like a dense porridge. Be careful, as the thick polenta can bubble and splatter.
4. Add the Flavorings: Remove the saucepan from the heat. Immediately stir in the grated Parmesan cheese, garlic powder, onion powder, dried rosemary, salt, and black pepper. Stir vigorously until the cheese is completely melted and all the seasonings are evenly distributed throughout the polenta.
5. Chill the Polenta: Quickly transfer the hot polenta mixture into your prepared 9×13 inch baking dish. Using a spatula dipped in water to prevent sticking, spread the polenta into a smooth, even layer. It should be about half an inch thick.
6. The Crucial Chilling Step: Allow the polenta to cool on the counter for about 30 minutes. Then, cover the dish with plastic wrap and transfer it to the refrigerator to chill for at least 2 hours, or up to 24 hours. The polenta must be completely cold and very firm to the touch. This step is non-negotiable; if the polenta isn’t firm, it will fall apart when you try to bake it.
7. Preheat and Prepare for Baking: When you are ready to bake, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. This prevents sticking and ensures an easy cleanup.
8. Cut the Fries: Carefully run a knife around the edges of the chilled polenta block and invert it onto a large cutting board. Using a sharp knife, cut the block into “fry” shapes. A good size is about 3-4 inches long and 1/2 inch wide.
9. Season and Bake: Place the cut polenta fries in a single layer on the prepared baking sheet. Make sure to leave a little space between each fry; overcrowding will cause them to steam instead of crisp up. Drizzle the 2 tablespoons of olive oil over the fries. Use your hands or a pastry brush to gently toss and coat each fry evenly with the oil. Sprinkle with a little extra salt and pepper if desired.
10. Bake to Golden Perfection: Bake for 20 minutes on the first side. Then, carefully remove the tray from the oven and use tongs or a spatula to flip each fry over. Return the tray to the oven and bake for another 15-20 minutes, or until the fries are golden brown, beautifully crisp, and sizzling at the edges.
11. Serve Immediately: For the best experience, serve the baked polenta fries hot from the oven with your favorite dipping sauces.