Step 1

Pre-heat the oven to 430F/220C.

Step 2

Remove the pre-cooked polenta from it’s packet and pat dry if it has any excess moisture.

Step 3

Cut the polenta into fries, try to make them roughly the same size so they cook evenly.

Step 4

Add the olive oil, herbs and pepper (no salt) to a large bowl and add the polenta fries. Toss to coat them in the oil and herbs.

Step 5

Place the fries on a baking sheet in an even layer and bake for 30-40 minutes until golden brown and crispy.

Step 6

Add the chicken stock to a medium sized pot and bring to a boil.

Step 7

Once boiling turn the heat down to a simmer and slowly add the polenta whilst stirring until all the polenta is fully incorporated.

Step 8

Next, add the butter, parmesan, herbs and salt and stir until the butter has melted and the polenta has thickened slightly (2-3 minutes).

Step 9

Pour the cooked polenta into a lined baking dish (10x8 inch) and spread it out evenly. Let the polenta cool completely then chill in the fridge covered with plastic wrap for 1-2 hours or overnight.

Step 10

Pre-heat the oven to 430F/220C.

Step 11

Once chilled and completely set, remove the polenta from the tray and cut into fries.

Step 12

Place the fries on a baking tray and brush with olive oil. Bake in the oven for 30 minutes until golden brown and crispy. Serve with as a side or appetizer.