Herb and Feta Polenta Fries with Smoky Tomato Dip

Polenta Fries:

• 3 3/4 cups (930 ml) water
• 1 tsp kosher salt
• 1 cup polenta (also known as ground corn meal, not quick cooking)
• 2 tbsp unsalted butter
• 2 tbsp finely grated Parmesan cheese
• 1 tsp fresh ground black pepper
• 1/2 cup crumbled feta
• 2 tbsp chopped fresh herbs such as basil leaves, oregano leave, and/or rosemary
• 1 tbsp Olive oil for brushing

Smoky Tomato Yogurt Dip:

• 3/4 cup thick Greek yogurt
• 2 tbsp tomato paste
• 2 tsp smoked hot paprika (or smoked sweet paprika)
• 1/2 tsp finely minced garlic (about 1/2 garlic clove)
• 1/4-1/2 tsp kosher salt