In a medium saucepan, bring 4 cups of vegetable broth to a boil over medium heat. Gradually whisk in 1 cup of cornmeal, stirring continuously. Reduce the heat to low and cook for about 30 minutes, stirring often.

Pour the polenta into a greased baking dish and spread evenly to about 1/2 inch thickness. Allow it to cool for approximately 30 minutes and then refrigerate for 1-2 hours until set.

Use a 2-inch round cutter to cut out rounds from the chilled polenta, then place them on a parchment-lined tray.

In a large skillet, heat 1/4 cup of olive oil over medium-high heat. Add the polenta rounds and fry for 3-4 minutes on each side until golden brown.

Garnish with freshly chopped herbs and serve warm with your favorite dips.