In a heavy-bottomed saucepan, bring 4 cups of water and 1 teaspoon of salt to a rolling boil. Slowly whisk in the fine-ground polenta in a steady stream to prevent lumps. Reduce heat to low and continue whisking constantly for 2-3 minutes until the mixture thickens.

Switch to a wooden spoon and stir in the unsalted butter, grated Parmesan cheese, minced garlic, chopped fresh rosemary, chopped fresh thyme, and 1/4 teaspoon of black pepper. Continue to cook, stirring frequently, for another 5-7 minutes, until the polenta is very thick and pulls away from the sides of the pan.

Lightly grease a 9x13 inch baking dish (or similar shallow dish). Pour the hot polenta into the prepared dish and spread evenly to about 1/2 to 3/4 inch thickness. Cover with plastic wrap, pressing it directly onto the surface of the polenta to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely firm.

Once chilled and firm, remove the polenta from the refrigerator. Invert the polenta onto a cutting board. Cut the polenta block into fry shapes, approximately 1/2 inch wide and 3-4 inches long.

While the polenta is chilling or before frying, combine the mayonnaise, sriracha, minced garlic, lemon juice, 1 pinch of salt, and 1 pinch of black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.

Heat 2 tablespoons of olive oil in a large non-stick skillet or cast iron pan over medium-high heat. Once shimmering, carefully add a single layer of polenta fries, ensuring not to overcrowd the pan.

Fry the polenta fries for 4-6 minutes per side, turning occasionally, until golden brown and crispy on all sides. You may need to work in batches, adding more olive oil as needed for subsequent batches.

Transfer the crispy polenta fries to a plate lined with paper towels to drain any excess oil. Season lightly with additional salt if desired. Serve immediately with the prepared spicy aioli.