Add milk, vegetable broth to a cooking pot and bring to boil. Add cornmeal and mix with spatula. Cook on low heat for 3-4 mins, keep stirring to avoid lumps.
Add butter, salt and mix till butter is completely melted. Keep flame on low and add dried thyme, parsley, pepper and mix.
Cook on low flame for 10 mins. Keep stirring to avoid burn at bottom.
Turn off flame and transfer hot polenta to parchment lined square/rectangular cake tray. Even out on top using spatula and place in refrigerator for 15 mins.
Remove set polenta from cake tray and cut into 1-inch thick long fries. Place them on a baking tray and drizzle cooking oil on top.
Bake at 350F for 40 mins, flip in between.
Sprinkle extra salt & pepper if needed after bake. Serve warm with Bang Bang Sauce!
Notes
Storage: Better served immediately. Can store in refrigerator for 2-3 days but need to reheat before serve.