Bring 4 cups of water and 1 teaspoon of salt to a boil in a medium saucepan.

Once the water is boiling, slowly whisk in 1 cup of polenta.

Reduce the heat to low and cook the polenta for about 20 minutes, stirring frequently.

Stir in 1 tablespoon of olive oil, 1/4 cup Parmesan cheese, garlic powder, and paprika.

Pour the cooked polenta onto a baking sheet lined with parchment paper and spread it out evenly, about 1/2 inch thick.

Refrigerate the polenta for at least 1 hour or until firm.

Preheat your oven to 425°F (220°C).

Once firm, cut the polenta into fry shapes, arrange them on a baking sheet, brush with olive oil, and bake for 25-30 minutes or until golden and crispy.