Bring vegetable stock and water to a boil in a medium saucepan. Add polenta in a slow steady stream, stirring constantly to avoid lumps for about 5 minutes, or until polenta begins to pull away from the sides of the pot. Stir in plant-butter and spices. Transfer polenta to baking dish, spreading evenly. Chill, uncovered, until set, about one (1) hour.
Preheat oven to 450° Cut into 16 (about 4 - by 1- inch) 'fries' Brush tops with oil and space evenly on baking sheet. Bake for 30-40 minutes until crispy and golden brown.
White Bean Dip
Rinse and drain the beans. In a medium saucepan, heat the olive oil until shimmering. Add the garlic, and spices until garlic just begins to brown, about 30 seconds. Add the beans and toss to coat. Add salt and pepper. Cook for 5-10 minutes, gently mashing the beans, and allowing them to absorb some of the fragrant oil. Transfer the beans to a food processor or high speed blender. Blend until somewhat smooth (some texture is nice), thinning with a little extra olive oil and/or water if necessary. Taste and adjust seasoning. Transfer the dip to a small serving bowl, drizzle with a little high quality olive oil, if desired, and serve warm with polenta fries.
Keyword Bean dip, Polenta, Polenta Fries, White bean dip