Fries:
4 C. whole milk
1 C. water
2 T. unsalted butter
2 1/4 C. cornmeal
1/2 C. grated Parmesan
2 tsp. kosher salt, and more for sprinkling
2 T. olive oil

Chili Lime Mayo:
3 T. mayonnaise
3 dashes Cholulua (or Tobasco)
1 tsp. lime juice
Pinch salt

Spray non-stick cooking spray on a baking sheet (or casserole dish). Bring milk, 1 C. water and butter to boil in heavy large saucepan. Gradually whisk in cornmeal. Reduce heat to low and cook until polenta is very thick and starts to pull away from sides of pan, stirring often, about 8 minutes. Remove from heat. Stir in cheese and salt. Add more salt if you like. Immediately transfer polenta to prepared baking sheet, spreading mixture to a 1-inch thickness. Mine filled up half of the baking sheet. No biggie. Wrap with plastic wrap and refrigerate until cool and firm, about 1 hour. (You can totally do this a day ahead. Just be sure to cover and keep refrigerated.) Cut polenta lengthwise in pan into three-inch-wide rectangles. Cut each rectangle crosswise into 3/4-inch-wide strips. Set polenta strips aside. Preheat oven to 450F. Transfer polenta fries to lined baking sheet. Sprinkle with about a tsp. of kosher salt and some olive oil. Bake for 20 minutes, flipping the fries at the 10 minute mark. Fries, when done, will be slightly golden brown at the edges. Meanwhile, mix together the mayo, hot sauce, lime juice and pinch of salt.