Line and prep a pan: Line an 8x8-inch baking dish with parchment, leaving overhang for easy lifting. Lightly oil the parchment so the polenta releases cleanly.

Heat the liquid: In a medium pot, bring 3 cups broth and 1 cup water to a gentle boil. Season with 1 teaspoon kosher salt. If you want garlicky polenta, add 1/2 teaspoon garlic powder now.

Whisk in the polenta: Reduce heat to low. While whisking, slowly rain in 1 cup polenta to prevent lumps. Keep whisking until the mixture thickens, 2–3 minutes.

Simmer and stir: Switch to a wooden spoon. Cook over low heat, stirring every minute or so, until thick and creamy and the grains are tender, 20–25 minutes. If it gets too thick, add a splash of hot water or broth.

Finish with richness: Off the heat, stir in 2 tablespoons butter and 1/2 cup grated Parmesan. Taste and adjust salt and pepper. For mild heat, add a pinch of red pepper flakes.

Set the polenta: Spread the hot polenta into the prepared pan in an even layer, about 3/4 to 1 inch thick. Smooth the top. Let cool to room temp, then cover and chill until firm, at least 2 hours or up to 2 days.

Cut into fry shapes: Lift the set polenta from the pan using the parchment. Transfer to a cutting board and cut into sticks, rectangles, or triangles. Aim for even sizes so they cook uniformly.

Warm the marinara: In a small saucepan, heat marinara over low heat until gently simmering. Keep warm. Taste and adjust seasoning with salt, pepper, or a drizzle of olive oil.

Fry the polenta: Heat 1/4 inch of olive oil (or a mix of olive and neutral oil) in a large skillet over medium to medium-high heat. When shimmering, fry polenta in batches, 3–4 minutes per side, until deeply golden and crisp. Don’t crowd the pan.

Drain and season: Transfer fried polenta to a paper towel–lined plate. Immediately sprinkle with a little kosher salt and extra Parmesan.

Serve: Pile onto a platter, garnish with torn basil if you like, and serve hot with warmed marinara for dipping.