Preheat oven to 425 degrees
Cut 1 pound polenta roll into fries by cutting in half and trimming the ends. Stand cylinders up and cut down sides, squaring off the tube. Then cut each section into 9 fries. You will have 18 fries when done.
Lay the fries out on a baking sheet and brush them with 1 tablespoon of olive oil.
Mix together ½ cup breadcrumbs, ¼ teaspoon sea salt, and remaining 1 tablespoon of olive oil.
Carefully roll the fries through the breadcrumb mixture until all are fully coated. Place back on baking the sheet.
Bake fries for 30 minutes, turning occasionally. Careful not to break the fries as the polenta can soften while baking. While fries are baking, make the dip.
Gorgonzola Chive Dip: Add ½ cup sour cream, ¼ cup gorgonzola, 1 tablespoon buttermilk, 1 tablespoon chives, and 1 clove of peeled garlic to the bowl of a food processor. Process for 1 minute until smooth.
Serve fries with gorgonzola as a dip or drizzle over the fries. Garnish with more chives if you wanna be fancy AF.
Enjoy!