Bring water or broth to a gentle boil in a medium saucepan over medium heat, filling your kitchen with a warm, savory aroma.
Gradually sprinkle the cornmeal into the boiling liquid while whisking constantly to prevent lumps, creating a smooth, bubbling mixture.
Reduce the heat to low and continue stirring as the mixture thickens and starts pulling away from the sides of the pan, about 5 minutes.
Add the butter and a pinch of salt, stirring until the butter melts and the mixture becomes velvety and glossy.
Stir in the grated Parmesan cheese, combining it evenly into the creamy mixture for added flavor and richness.
Pour the hot polenta into a greased baking dish, spreading it into an even layer with a spatula, and let it cool for about 10 minutes to set.
Place the dish in a preheated oven at 200°C (390°F) and bake uncovered for 25-30 minutes, until the top turns golden and edges crisp up.
Remove the baked polenta from the oven and let it rest for 5 minutes, allowing it to firm up and make slicing easier.
Slice the polenta into squares or rectangles, revealing a golden, crispy top and a soft, tender interior.
Optional: broil for an additional 2-3 minutes to intensify the crispiness on top, watching carefully so it doesn't burn.
Serve hot, topped with extra cheese, herbs, or your favorite toppings for a rustic yet elegant dish.
