Square off the sides of the polenta. Cut the rectangle into about 45 sticks (2 inches by 1/4 inch by 1/4 inch). Add the flour to a shallow baking dish or pie plate. Dredge the polenta sticks in the flour and shake off the excess.
Heat the canola oil in a large nonstick skillet over medium heat. Line a baking sheet with paper towel.
Cook the polenta fries in batches until golden brown on each side, 3 to 4 minutes. Remove to the prepared baking sheet to drain. Season with salt and pepper while hot.
Serve with Sesame-Ginger Yogurt Dip alongside.
Combine the yogurt, za'atar, ginger and lime zest and juice in a small bowl. Whisk in the sesame oil and season with salt and pepper.
Recipe courtesy of Geoffrey Zakarian