Put a new spin on polenta with this inventive - and incredibly tasty - dish!
Lightly coat an 8-by-8-in [20-by-20-cm] baking pan with olive oil.
Add 1 teaspoon of the chili powder, the dill, and garlic powder; turn the heat to low; and continue stirring until the polenta is thick and the liquid is absorbed, 10 to 12 minutes.
Remove from the heat and transfer to the prepared baking pan, using a spatula to evenly spread the polenta to the edges of the pan; the polenta should be about 1/2 in [12 mm] thick.
Put in the refrigerator to cool, uncovered, for 30 minutes or up to overnight.
Run a knife around the edge of the polenta to loosen it from the sides of the pan.
Hold a cutting board on top of the pan and flip, letting the polenta fall out of the pan and onto the cutting board.
Brush the top of the polenta with a little olive oil and sprinkle with the remaining 1/4 teaspoon chili powder.
Cut the polenta into fry shapes—skinny fries or thick steak fries, whatever you’re craving.
Place them in a single layer in the prepared baking pan and bake for 10 minutes. Flip and bake for another 10 minutes, until golden brown.
Turn on the broiler for the final 2 minutes if you want them extra crispy.