Step 1

To make aioli, blend all ingredients until smooth. Cover and refrigerate until ready to use.

Step 2

Lightly grease an 8"x8" baking pan; set aside.

Step 3

Combine 1 cup of the polenta, water, and salt in a medium pot. Bring to a boil and then reduce heat and simmer, stirring often, for about 10 minutes until thickened. Add in butter and stir well. Pour polenta into prepared baking tray, smoothing out the top, and let cool for about 40 minutes until solid.

Step 4

Preheat oven to 400°F. Line a baking tray with aluminum foil; set aside.

Step 5

Cut the polenta into 12 strips, then slice those strips in half - you should end up with 24 strips 4 inches long. Transfer strips to a bowl and GENTLY toss with the remaining ¼ cup cornmeal, olive oil, Parmesan, and rosemary. Transfer to prepared baking sheet and bake for 20 minutes, flipping every few minutes, until golden brown.

Step 6

Top with sea salt, to taste, and serve immediately with lemon paprika aioli.