Bring water to a rolling boil over high heat. Add salt. Slowly and carefully whisk in polenta into water until fully incorporated. Reduce heat to medium-low and continue to whisk until polenta becomes very thick, about 10 minutes.

Stir in butter, parmesan and black pepper. Mix well.

Add feta and basil, stir until just mixed in.

Transfer polenta to a greased 9" x13" and chill until cold throughout (let cool to room temperature and then chill in refrigerator for at least 30 minutes).

Preheat boiler to high.

Flip chilled polenta out onto a cutting board and moving across the long edge of the polenta, slice into 1/2" wide pieces. Cut 1/2" pieces in half.

Transfer to a baking sheet lined with parchment paper and brush with olive oil. (Do not crowd baking sheet as the fries will steam versus toast. Use 2 baking sheets if necessary).

Place rack 6-8" away from broiler and broil for 10-15 minutes, rotating once halfway.

Remove from oven and serve with dip.

In a small bowl, mix together yogurt, tomato paste, paprika, and garlic. Season to taste with salt.