Make the par-boiled Valsugana polenta as the instruction.
Put the Polenta on the table, and roll out until it will be around 1,5 cm and cut into french-fry-size pieces (about 7 cm). Line a rimmed baking sheet with foil, and place a rack on it.
Heat the olive oil in a large skillet, preferably cast iron.
Meanwhile, put the flour, egg, and panko in three shallow dishes. Season each bowl with 1/2 tsp. salt and 1/4 tsp. pepper. Dredge the fries in the flour, egg, and then panko.
Fry in batches, turning occasionally, until golden brown on all sides, 10 to 11 minutes total per batch. Transfer to the rack. Top the fries with the Grana Padano and parsley. Serve with Calvé Classic mayonnaise.
