Preheat your oven to 200°C (390°F) and lightly grease your baking dish with a bit of butter or oil.
Bring the vegetable broth to a gentle simmer in a medium saucepan over medium heat.
Slowly pour the polenta into the simmering broth while whisking constantly—this prevents lumps and helps achieve a smooth mixture.
Reduce the heat to medium-low and cook, whisking frequently, until the mixture thickens and starts to pull away from the sides of the pan—about 15 to 20 minutes. You’ll notice a toasty aroma and the mixture will become creamy and slightly glossy.
Remove the pan from heat and stir in the butter and grated Parmesan until melted and combined, creating a rich, velvety texture.
Pour the hot polenta into your prepared baking dish, using a spatula to spread it into an even layer and smoothing the top.
Let the polenta cool for about 10 minutes, allowing it to set slightly and become easier to handle.
Place the dish into the oven and bake for 25 to 30 minutes, until the top is golden and crispy, and the edges are bubbling with flavor.
Remove from the oven and let rest for 5 minutes—this helps the polenta firm up for easier slicing.
Slice into squares or rectangles, then serve warm, topped with your favorite seasonal ingredients like herbs, roasted vegetables, or a drizzle of olive oil for added flavor and texture.
