In a saucepan bring the chicken stock to the boil. Very slowly add the polenta, stirring constantly. Turn the heat down as this stops lumps from forming.

Stir in the Italian herbs. When the polenta is a thick consistency take off the heat.

Add the mixture to a square loose bottom tin, put in the fridge and cool for about half an hour to firm up.

Heat the oven to 180°C / 350°F / gas 4. Once the polenta is firm take out of the tin and cut them in to thin fries.

Grease a baking tray and cook the fries for about 30 minutes till they are crisp and golden brown. Serve with a season of rock salt if desired.