Pour 1 litre of water into a large saucepan and bring it to a boil with salt, dried thyme, and bay leaves.

Remove the bay leaves, then gradually rain 250 g of polenta into the boiling water while whisking continuously.

Cook the polenta for 5 minutes, whisking continuously until it is thick and smooth.

Stir lemon zest and 80 g of Parmesan cheese into the cooked polenta until fully incorporated.

Spread the hot polenta evenly in a lined baking tray, then cover the surface with plastic wrap.

Refrigerate the covered polenta for 30 to 60 minutes until firm and fully chilled.

Add olives, parsley, pistachios, garlic, 30 g of Parmesan cheese, and 150 ml of olive oil to a blender.

Blend the pesto until coarse or smooth as desired, then add olive brine to loosen and season it.

Turn the chilled polenta onto a cutting board and cut it into batons about 2 cm by 2 cm by 6 cm.

Arrange the polenta batons on a baking tray and brush them lightly with olive oil.

Grate Parmesan cheese over the fries, then season them with black pepper.

Grill the polenta fries on a middle oven rack for about 15 minutes until golden and crisp, watching closely to prevent burning.

Serve the hot crispy polenta fries with the olive and pistachio pesto for dipping.