Step 1

Spray a 22 x 32cm (base measurement) Swiss roll pan with oil. Line the base and 2 long sides with non-stick baking paper, allowing sides to overhang.

Step 2

Place the stock in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Gradually add the polenta in a thin, steady stream, whisking with a balloon whisk, until well combined. Cook, stirring with a wooden spoon, for 5 minutes or until mixture thickens. Stir in the butter, parmesan, rosemary and oregano. Season with salt. Spoon into prepared pan. Smooth the surface. Set aside for 15 minutes to cool. Cover. Place in the fridge for 2 hours to set.

Step 3

Preheat a chargrill on high. Cut polenta into 12 pieces. Brush both sides with oil. Cook half the polenta for 2 minutes each side or until crisp and golden. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining polenta.