Boil 800 ml water with butter and 1 teaspoon salt in a pot. Stir in 250 g polenta with a wooden spoon. Turn off the stove and let the polenta swell for about 12 minutes.
In the meantime grate the Parmesan finely. Spread a small baking tray or a flat square tin (approx. 20 x 30 cm) with a little oil. Season polenta with pepper and stir in the Parmesan. Fill the mixture onto the baking tray or into the tin and smooth it down.
Let it cool down.
For the garlic dip, peel the garlic, chop roughly and sprinkle with salt. Crush finely with a fork and stir into the mayonnaise. Season with pepper. For the ajvardip, mix crème fraîche and ajvar loosely.
Season to taste with salt and pepper.
Mix flour and 50 g polenta. Turn the polenta plate over on a board and cut it into approx. 1.5 x 6 cm large pencils. Turn in the flour mixture and tap off a little.
Heat 100 ml oil in a frying pan. Fry the polenta chips in portions for about 3 minutes, turning them over. Drain on kitchen paper. Keep ready fries warm in a hot oven (approx. 50 °C).
Add the dips. Green salad tastes good with them.