Oven Baked Polenta Fries

In a food processor or high speed blender, add the dried polenta and ground to a fine meal. Set aside. Cut the jack cheese into ½ inch cubes.
In an 8 quart saucepan, bring the chicken stock to a boil. Slowly whisk in the ground polenta. Continue whisking, the polenta will start to thicken almost immediately. As the polenta thickens (will only take 1-2 minutes), turn the stove down to medium-low.
Using a wooden spoon or heat safe spatula, stir in the jack cheese. Continue stirring until the jack cheese has completely melted. (2-3 minutes)
Turn off the heat, cover with a lid and let rest 5 minutes.
Pour polenta into a glass baking dish (8x10). Allow the polenta to cool and firm up 4 hours - overnight.

Preheat the oven to 400F
Brush the baking sheet with olive oil.
Carefully remove the now solid polenta from the baking dish and place on a cutting board. Use a butter knife and gently release the polenta from the edge of the dish if needed.
Slice the polenta into french fry size strips about ¼ inch thick and 4 inches long.
Lightly coat each polenta fry in flour, be sure to gently tap off any excess flour, and add to the baking sheet.
Spray or drizzle the fries lightly with olive oil (I like how evenly the spray distributes the oil, but it's optional).
Bake the fries for 10 - 12 minutes, remove from oven.
Gently flip the fries over to cook the other side. Use a spatula and a fork to gently flip the fries to prevent them from breaking. Bake another 10 minutes or until golden brown.
Sprinkle with salt and parmesan cheese when fresh from the oven.
Plate and serve with your favorite marinara or pesto sauce.