Herb and Feta Polenta Fries with Smoky Tomato Dip

Polenta Fries:

• 3 3/4 cups water 930 ml
• 1 tsp kosher salt
• 1 cup polenta aka ground corn meal, not quick cooking
• 2 tbsp butter unsalted
• 2 tbsp Parmesan Cheese finely grated
• 1 tsp black pepper fresh ground
• 1/2 cup feta cheese crumbled
• 2 tbsp basil chopped fresh
• 2 tbsp oregano
• 2 tbsp rosemary
• 1 tbsp olive oil for brushing

Smoky Tomato Yogurt Dip:

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