Bring 2 cups of water to a boil in a medium saucepan. Whisk in the polenta, garlic, thyme, chives, cheddar cheese, bacon, salt, and pepper. Stir until the polenta is thick, about 3 minutes. Then turn the heat off, cover the saucepan, and let the polenta sit for 5 minutes.
Line an 8-inch x 8-inch square baking dish with parchment paper. Scoop the polenta into the baking dish and spread it into an even layer. Freeze it for 15 minutes.
Preheat the oven to 425 degrees F and spray a baking sheet with nonstick cooking spray.
Lift the polenta out of the baking dish and cut it into "fries" that are about 1/2-inch thick. Place the polenta fries onto the prepared baking sheet.
Then gently coat the fries in olive oil and a sprinkle of salt. Spread the fries in an even layer. Bake for 30 minutes, flipping halfway in between cooking.
Chipotle Aioli
Mix together the mayonnaise, lemon juice, chipotles, smoked paprika, and garlic powder until smooth. Set aside until ready to serve.
Sprinkle the cooked polenta fries with chives and serve with chipotle aioli. Enjoy!