I recommend making the ketchup at least a day before serving. Warm olive oil in a large pot or dutch oven over medium-low heat. Add onion and saute until softened and beginning to brown. Add garlic and saute another minute. Stir in tomato paste and spices and saute until fragrant, about 30 seconds. Add remaining ingredients and bring to a simmer. Reduce heat and simmer for 45 minutes.
Remove from heat and puree until smooth. (I love using my immersion blender for this!) Allow to cool before serving.
To make the polenta fries:
Make the polenta ahead of time. Bring water to a boil. Stir in salt and polenta. Reduce heat and stir for several minutes, until polenta no longer sinks to the bottom when you stop stirring. Cover and simmer for 40 minutes, stirring vigorously every 10 minutes and scraping the sides and bottom of the pot.
Remove polenta from heat and stir in butter and cheese. Pour into a glass baking dish (9x9 or smaller works great). Refrigerate for at least 4 hours or up to 2 days.
When you're ready to make the fries: Preheat oven to 450. Invert the block of polenta onto a cutting board. (It should slide out fairly easily.) Slice into fries.
Brush a baking sheet with olive oil. Spread fries on the baking sheet and brush tops with olive oil. Sprinkle with salt and pepper. Bake until golden brown, 20-30 minutes.
To serve:
Serve fries fresh out of the oven with a side of ketchup. Enjoy!
You will have leftover ketchup! It can be stored in the refrigerator for up to a month.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/08/cheesy-baked-polenta-fries-with-tamarind-ketchup/