In Naples triangles of fried polenta are called scagnuozzi (I hope I haven’t misspelled it – although I was born in Naples, I do not know the dialect very well!).
These scagnuozzi (meaning “henchmen”) are yummy treats that every pizzeria sells as a street food fix or appetizer/entree for the Neapolitan pizza.
That said, these are not the Neapolitan scagnuozzi but my healthified version of them. I oven baked polenta to save lots of frying oil and – above all – many many KCals.
Since baked polenta is not as moist as fried polenta I found it NECESSARY to dip it in a sauce. You say polenta fries, I sayketchup marinara sauce, another neapolitan recipe made with tomatoes, garlic and oregano.
Most probably Neapolitans would’t approve the idea of baking polenta instead of frying it but I do not intend to let them know. Shh, let’s keep it secret :).