Preheat oven to 400 degrees F.
In a dry saucepan, toast millet by heating the pan over medium low heat, than adding the millet. Let it toast for 3-5 minutes, until it becomes fragrant (like popcorn!) and the grains turn a golden color (be careful not to burn them).
Then, carefully add in the water (it will sputter since the pan is hot). Stir in salt and herbes de Provence. Turn the heat to high and bring the water to a boil.
Once it's boiling, cover the pot, turn the heat down to low, and let it simmer for about 15 minutes, until all the water is absorbed. You can stir it occasionally to break up the grains and create an even creamier consistency.
Once water is absorbed, remove the pan from the heat and pour into a rectangular glass tupperware or baking dish, to let it cool into this shape, for at least 10 minutes.
Carefully flip over the baking dish onto a cutting board, and you'll be left with a block of millet polenta. Slice it into evenly sized "French fry" shapes.
Brush each fry lightly with a little olive oil on each side, and place on a baking sheet.
Bake for 40 minutes, flipping the fries half way through.
Serve with ketchup or dip of your choice.