Butter a 13x9-inch baking dish and cover bottom of dish with parchment paper.
In a large heavy pot, bring vegetable or chicken stock to a boil and add salt. Reduce heat to low and whisk in cornmeal in a slow steady stream. Cook mixture, whisking until thick, approximately 20 minutes. Remove from heat.
Add lemon zest, butter, 1/2 cup Parmesan cheese, basil or sage leaves, and pepper; stir until butter is incorporated. Working quickly, spread polenta evenly in prepared dish and refrigerate until firm. NOTE: Polenta may be prepared up to this point 1 day ahead, covered and refrigerated.
Preheat broiler and butter a baking sheet. When ready to serve, cut into sticks or into interesting shapes with cutters. NOTE: Cut into small interesting shapes with fluted edges. This way you can make a nice presentation by using two or three on each plate.
Sprinkle tops with remaining Parmesan cheese and dot tops with butter. Broil about 4 inches from heat approximately 4 to 6 minutes or until golden; turn polenta pieces over and sprinkle with remaining Parmesan cheese and broil another 2 to 3 minutes or until cheese is golden.
Makes 6 to 8 servings.
* Learn how easy it is to make your own homemade chicken stock.
Baked Herb Polenta Sticks Recipe: https://whatscookingamerica.net/vegetables/bakedpolenta.htm