Bring 1 cup of water and a pinch of salt to a rolling boil in a medium saucepan.

In a separate bowl, combine the remaining water with the yellow cornmeal and slowly pour into the boiling water while stirring for about 10 minutes.

Transfer the thick polenta into an 8-inch square pan lined with foil, smooth the top, and let it cool completely, then refrigerate for at least 1 hour.

Once chilled, remove the polenta from the pan and slice it into 1-inch sticks.

Set up three shallow bowls: one with flour, one with the beaten egg, and the last with breadcrumbs, parmesan powder, dried basil, and black pepper.

Dip each polenta stick in flour, then egg, and finally coat with the breadcrumb mixture.

Heat oil in a skillet over medium heat and fry the coated polenta fries for 3-4 minutes per side until golden brown.

Transfer fried polenta fries to a plate lined with paper towels to absorb excess oil.