Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

In a medium saucepan, combine 4 cups of vegetable broth and 1 cup of milk over medium-low heat until steaming.

Slowly pour in 1 cup of cornmeal while whisking vigorously to prevent clumps.

Cook the mixture on low heat for about 5-7 minutes, stirring constantly until thickened.

Remove from heat and stir in 3 tablespoons of butter and ½ cup of Parmesan cheese until melted.

Transfer the mixture to the greased baking dish and smooth the top.

Bake for 40-45 minutes until slightly pulling away from the edges and golden on top.

Let cool for 5 minutes before serving, optionally topped with fresh herbs.

For a crispy finish, cool leftover polenta, slice, and grill or pan-fry until golden.

Store in an airtight container for up to 3-4 days in the fridge or freeze for up to 2 months.