• In a pan over medium heat, combine the polenta with water. Add the salt and stir constantly for 10 to 15 minutes, or until it reaches a very thick consistency. At this point, add the herbs and stir once again to incorporate.
• Spread the polenta in a baking tray of about 25×35 cm. Smooth the top with the help of a spatula. Let it cool for 10 to 15 minutes, and then put it in the refrigerator for 1 to 2 hours, or until chilled.
• Adjust the oven rack to the upper third position and pre-heat the oven to 250ºC/480ºF.
• Cut the polenta into thick “fries”(mine were about 2 cm wide).
• Brush a large baking tray with olive oil. Add the polenta fries and brush each one of them with olive oil as well.
• Bake the polenta fries in the upper third of the oven, for about 15-20 minutes or until golden brown.
• Serve with the sauces of your choice. Goes particularly well with guacamole (recipe follows) and tomato-base sauces.

For the guacamole:

• Add all the ingredients (except the olive oil and the minced red chilli) to the mashed avocados. Drizzle with olive oil and,  finally, sprinkle with the minced red chilli and a bit more salt.