Into a pot over medium heat, add the Vegetable Stock (2 cup) and Milk (1/2 cup). Mix together and wait until the mixture simmers.
Slowly add the Polenta (1 cup) to the pot while whisking.Cook for about 5 minutes.
Turn off the heat and add the Parmesan Cheese (1/4 cup), Butter (2 tablespoon), Lemon Juice (1 tablespoon), and Dried Mixed Herbs (1 tablespoon). Stir quickly.
Add the Polenta mixture into a baking pan. Allow it to cool for 10 minutes before placing it into the refrigerator.
Freeze the polenta for about one hour.
Preheat oven to 400 degrees F (200 degrees C).
Cut the frozen polenta into small pieces. Sprinkle some Nonstick Cooking Spray (to taste), and some grated cheese.
Bake for 15 minutes.