Line a baking sheet with parchment paper and preheat the oven to 425 F (218 C).
If using pre-cooked packaged polenta skip to step 4!
If using 1 batch easy vegan polenta, follow polenta instructions and then immediately place cooked polenta in a parchment-lined 8x8-inch baking dish. Spread evenly to all corners of the dish, and your polenta should be between 1/4 - 1/2 inch thick. Refrigerate for at least 1 hour, or place in the freezer for 30 minutes. Polenta should be very firm and cold but soft enough to cut.
Remove pre-cooked polenta from packaging or home-cooked and chilled from the refrigerator (or freezer) if you made it from scratch. Cut your polenta into rectangular fry shapes (see photo) and place in a large mixing bowl. If the polenta is crumbling and not cutting cleanly, refrigerate for 15 minutes more and then cut.
Add olive oil and gently toss with clean hands to coat the polenta fries evenly.
Add vegan parmesan and dried herbs to your mixing bowl and gently toss again to coat.
Space fries evenly on the parchment-lined baking sheet and bake in your preheated oven for 30 minutes. Carefully flip polenta fries halfway through cooking time to ensure even browning.
Let fries cool for a few minutes before removing from the baking sheet, then enjoy warm with a side of marinara sauce or pesto!
Best when fresh, though leftovers will keep in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month. Reheat on a parchment-lined baking sheet at 375 F (190 C) until hot and golden brown.
*Nutrition information is a rough estimate calculated with homemade polenta and vegan parmesan and without optional ingredients. *Prep time and total time reflect using store-bought or leftover polenta.