Bring the chicken stock to a boil.
Once thickened, take pan off the heat and add the Parmesan. Stir well.
Transfer polenta immediately to a greased or lined (baking) dish and smooth the surface.*
Let cool completely, then cut into fries.
Heat a bit of olive in a pan and fry until nicely browned on all sides.
Serve and enjoy!**
*To get an extra smooth surface, put some cling film on top of the polenta and press down with your hands.
**Due to the chicken stock, there is no need to add salt on the fries. But if you'd like to spice it up, you might always add some chili powder or other spices to suit your taste.