To begin making the Parmesan Corn Chilli Fries Recipe, in a saucepan add the veg stock or water and bring it to a boil. Add in sifted polenta or cornmeal, sage, basil, salt, pepper, and chilly flakes and keep stirring to avoid lumps.
Cook on low heat for about 15 to 20 minutes or until it becomes thick and leaves the sides of the pan with continuous stirring.
Once done remove from heat and stir in butter and parmesan.
Transfer the mixture to the prepared baking sheet/ square tin and press evenly with a spatula. Place it in the refrigerator covered with cling wrap for about 2 hours or until set.
Preheat the oven to 210 degrees celsius and line a baking sheet with parchment paper and brush it lightly with olive oil.
Invert the polenta over a chopping board and cut into sticks of desired shape. Arrange the sticks onto the prepared sheet and brush them lightly with olive oil.
Bake in preheated oven for about 15 minutes and flip the Parmesan Corn Chilli sticks to bake from the other side for 15 minutes or until golden and crispy.
Transfer onto a serving plate and serve Parmesan Corn Chilli Fries hot.