In a saucepan, bring vegetable stock or water to a boil.

Add sifted polenta or cornmeal, sage, basil, salt, pepper, and chili flakes.

Keep stirring to avoid lumps.

Cook on low heat for 15-20 minutes, stirring continuously, until thick and leaving the sides of the pan.

Remove from heat.

Stir in butter and parmesan cheese.

Transfer the mixture to a prepared baking sheet or square tin.

Press evenly with a spatula.

Cover with cling wrap and refrigerate for 2 hours or until set.

Preheat oven to 210 degrees Celsius.

Line a baking sheet with parchment paper and brush lightly with olive oil.

Invert the polenta onto a chopping board and cut into sticks.

Arrange the sticks onto the prepared sheet and brush lightly with olive oil.

Bake for 15 minutes, then flip and bake for another 15 minutes or until golden and crispy.

Transfer to a serving plate and serve hot.

Serve with roasted tomato sauce or party dips.