Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Gently heat Water, cream and S&P in a heavy bottom pot over medium heat until they come to a light boil.
Reduce to a simmer.
While whisking vigorously, slowly and gradually add corn meal.
Reduce heat to a very low flame.
Cook, while stirring with a rubber spatula, every minute, for 6-8 minutes.
Remove from the heat.
Fold in remaining ingredients.
Continue stirring until thoroughly combined and polenta is smooth. Taste and adjust seasoning as needed.
Transfer to parchment lined half sheet trays. Smooth surface with a spatula until level and even.
Cool completely.
Using a small knife, carefully run the blade along the inside edges of the sheet tray.
Flip cooled croutons onto a large cutting board with the long edge facing you.
Trim edges.
For Croutons: Cut into 17 vertical 1" strips. Cut each strip into 1"x1" croutons.
For Fries: Cut into 34 vertical 1/2" strips. Cut each strip into 4" fries.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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