Line an 8×8” baking pan or loaf pan with parchment paper. Set aside.
In a large saucepan over medium heat, add the chicken stock. Bring to a boil, then slowly stir in the polenta.
Stir in the butter, parmesan, herbs, and salt. Bring to a boil then cover with the lid to simmer on LOW heat for 6-8 minutes, until thickened.
Transfer the polenta into the prepared pan to cool in the fridge for 1 hour to overnight, until firm.
Preheat oven to 450F. Line a large baking pan with parchment paper.
Use the parchment paper in the pan to help pull out the polenta from the pan onto a cutting board and slice into fries. The thinner sliced, the quicker they will bake and crispier they will be.
Brush with the olive oil and bake for 20-30 minutes, flipping halfway through, until golden and crispy.