In a small mixing bowl, combine extra virgin olive oil and garlic powder. Cover and set aside.
In a tall and narrow pot, bring chicken broth to a boil over medium heat.
Whisk in the polenta and stir well with a wooden spoon.
Reduce the heat and cook, frequently stirring, until it thickens.
Season with salt and pepper to taste.
Transfer the polenta into a greased baking sheet and spread it evenly with a spatula.
Preheat the oven to 400°F.
Cut the polenta into sticks.
Arrange the polenta sticks on a lined baking sheet, grease them with extra virgin olive oil seasoned with garlic powder, and sprinkle with salt, pepper, and grated Parmigiano cheese.
Bake for 30 minutes, flipping the fries halfway through.
Serve and enjoy.