Slice polenta into about ¼" thick fries. Drizzle olive oil on a baking sheet or pan. Put polenta fries on the sheet and sprinkle salt on them. Bake @ 450° for 15 minutes. Flip fries over and bake for another 15 minutes, or until crispy.
Roasted Pepper Dip: In a Nutribullet or food processor mix roasted pepper, sun-dried tomatoes, vegan sour cream, and basil.