In a medium saucepan add the water and non-dairy milk. Bring to a rolling simmer over medium heat. Once bubbling pour in salt, garlic powder, and vegan parmesan. Gradually, add the polenta in whisking continuously.

Once the polenta starts to bubble remove from the heat and continue to whisk for 5 minutes.

Taste polenta and add more seasonings if desired, be careful it will be hot.

You can either spray or lightly oil a 9 x 9 inch baking dish. Then pour the polenta in and spread it evenly.

Chill in the freezer for 1 to 2 hours or in the fridge overnight.

Meanwhile, in a bowl combine the ingredients for the sauce. Mix together and then place in the fridge until ready to use.

Once polenta is solidified, preheat oven to 425°F (218°C).

Remove the polenta from the pan. Use a sharp knife to create thick polenta fries. Start by cutting the polenta in half crosswise. Then divide each half into 11 lengthwise cuts, resulting in 22 fries.

Coat each piece of polenta in cornstarch and then place on a baking sheet. If necessary for your baking sheet line with parchment paper.

Gently brush the top and sides of polenta fries with ½ tablespoon of olive oil, you will use the rest after you flip them.

Place in the oven and bake for 15 minutes. Carefully, flip the polenta fries, brush remaining oil and then bake for another 15 minutes.

Once done allow them to cool on pan for 5 minutes.