Instructions

1. Brush an 8-inch square baking dish with oil.
2. In a heavy medium saucepan combine stock, water, polenta, herbs, and 1 teaspoon salt and bring to a boil over medium heat, whisking. Reduce heat to medium-low and cook, stirring constantly, until the polenta begins to pull away from the side of the pan, 15 to 20 minutes.
3. Add cheese and heavy cream and mix until well combined, transfer polenta to the prepared baking dish, spreading evenly with a dampened rubber spatula. Chill, uncovered, until set, about 45 minutes.
4. Preheat broiler. Line a baking sheet with foil and brush with oil.
5. Unmold polenta and cut into 16 4 x 1-inch sticks. Brush tops with oil and space evenly on a baking sheet. Broil about 4 inches from heat until golden, 15 to 20 minutes.
6. Serve warm and crispy with romesco sauce.