In a covered medium-sized saucepan, bring stock and coconut milk to a boil. Turn heat down to low.
Whisk cornmeal into the boiling mixture. Allow to cook for 5-8 minutes, stirring continuously. The mixture should become a thick porridge-like consistency.
Remove from heat. Stir in parmesan cheese, butter, lemon juice and garlic salt.
Transfer to a large parchment/aluminum foil-covered cutting board. Smooth mixture to desirable thickness with an off-set spatula or flat-edged knife (I suggest about a 1-inch thickness).
Cover and allow to chill in refrigerator for 2 hours (this allows the mixture to set so your fries don’t fall apart).
Preheat oven to 450°F. Cut chilled polenta into fry-like strips (you do not need a sharp knife to do this). Cover baking sheet with aluminum foil and lightly grease with olive oil. Place fries back on the baking sheet. Drizzle with a small amount of olive oil.
Bake for 15 minutes. Remove from oven and flip. Bake for another 10 minutes or until crispy and golden brown.
Serve with favourite dip (I suggest an aioli or homemade ketchup).
Taste best if served immediately. Leftovers will store in the refrigerator for 3-4 days.
Keyword appetizer, fries, gluten-free, plant-based, polenta fries, Super Bowl snacks