To a large pot, add your butter and onions and allow to simmer over medium-low heat making sure not to burn the butter or onions.
After about 3-5 minutes, add your stock and bring to a boil. Once boiling, WHISK in polenta slowly until fully incorporated. Make sure all lumps are broken down.
Turn heat to medium-low and add in the onion powder, garlic powder, honey and salt. It will take some time to thicken so stir every 5 minutes or so. You do not want the polenta to stick to the bottom of the pan so use a flat wooden spoon to scrape the bottom every so often.
In the meantime, grease a casserole dish including the sides. You can spray it with oil or use butter.
After about 25-30 minutes, or when the polenta has thickened to a loose pudding consistency, turn off heat and add in your Parmesan cheese.
Quickly pour your polenta into your casserole dish smoothing with the spoon. Make sure your polenta is evenly distributed in the dish.
Allow to cool and set in the refrigerator for 2-3 hours (or overnight).
Spray an area on your counter with cooking spray or lay down parchment paper. Then turn entire dish upside down onto the counter. It should slip right out.
Using a pizza cutter or large knife, cut your polenta rectangle in HALf lengthwise. Then cut into individual fries. (I was able to get 26 fries, 2 rows of 13, that are about 3/4"wide.) See photo to get a better idea.
Bake at 425 degrees F on the middle rack for 20 minutes (or until golden brown on the bottom) then flip each fry over and bake another 5-7 minutes. I suggest using tongs to flip!!
When light browned on both sides, remove and grate some fresh Parmesan cheese over top and garnish with thyme leaves. Serve with warm marina sauce on the side for dipping.