In a saucepan, bring your chosen stock to a gentle simmer over medium heat.

Gradually whisk in the polenta, stirring constantly to avoid any lumps.

Reduce the heat to low and continue cooking until the mixture is thick and pulls away from the sides of the pan, about 10-15 minutes.

Incorporate the grated Parmesan, butter, and your selected dried herbs.

Transfer the polenta to a lined tray, spreading it evenly. Let it cool at room temperature for 2-3 hours until firm.

Once cooled, cut the polenta into desired shapes.

In a frying pan, heat oil to 160-170°C (320-340°F).

Fry the chips in small batches for about 2 minutes on each side, or until golden brown and crispy.

Using a slotted spoon, transfer the fried chips to paper towels to drain excess oil.