Line an 8x8 baking dish with parchment paper making sure the parchment is hanging over the sides of the dish.
In a saucepan, heat the chicken stock over medium heat then whisk in the polenta. Reduce heat to low and continue to stir for 15-20 minutes or until mixture has thicken.
Add butter, grated Parm cheese, salt and pepper. Stir until smooth then transfer to an 8x8 baking dish. Spread the mixture evenly on the dish and wait until completely cool. Refrigerate for 1 hour.
While you wait, make the spicy ketchup. In a saucepan, add tomato paste, garlic, onions, apple cider vinegar, hot sauce, sugar, salt and pepper. Heat for 5 minutes at medium heat, stirring often. Cool then refrigerate until ready to serve.
Preheat oven to 450ºF. Line a baking sheet with parchment paper and spray with cooking spray.
Remove the polenta from the baking dish and cut into fries, approximately 2-inches wide by 3-inches long. Transfer the fries to the baking sheet and spray with cooking spray.
Bake polenta fries for 40 minutes, flipping halfway through at the 20 minute mark, until golden brown. Be careful not to burn them! Remove from the oven. Serve with spicy ketchup. Enjoy!