Line a baking sheet with parchment paper and preheat the oven to 425°F (218°C).

Cut the pre-cooked polenta into 1/2-inch thick, 3-4 inch long fry shapes and place in a large mixing bowl.

Add 2 tablespoons of olive oil to the bowl and gently toss to coat the polenta fries evenly.

Add 1/4 cup of vegan parmesan and 1 tablespoon of dried Italian herbs to the bowl and toss until well coated.

Space the coated fries evenly on the parchment-lined baking sheet in a single layer.

Bake for 30 minutes, flipping the polenta fries halfway through (at 15 minutes) for even browning.

Let the fries cool for a few minutes on the baking sheet before serving warm.