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.