In a medium-sized saucepan, bring vegetable broth and milk to a boil.
Reduce heat to low/medium low and add polenta, turmeric, pepper, and nutritional yeast (if using).
Cook, stirring frequently, for 8+ minutes until thick and creamy. Add more vegetable broth if you need more liquid.
Line a 9” x 13” baking tray with parchment paper.
Spread cooked polenta onto the lined baking tray — about ¼ inch thick.
Refrigerate 2+ hours.
Preheat oven to 450° Fahrenheit.
Remove the cooled polenta from the tray in sections and cut into ¼-½ inch fries.
Transfer to a 9” x 13” baking tray lined with fresh parchment paper. Brush fries lightly with avocado oil.
Bake for 25-30 minutes, flipping halfway through.
Remove from oven and sprinkle with salt to taste. Depending on how salty your vegetable broth was, you may not need much, if any.