Start by pouring 4 cups of vegetable broth into a medium saucepan and bring it to a rolling boil over medium-high heat.

Gradually add 1 cup of fine or medium ground cornmeal to the boiling broth while continuously whisking.

Once polenta thickens, stir in 1 cup of freshly grated Parmesan cheese, 2 tablespoons of butter, 1 teaspoon each of garlic and onion powder.

Pour the creamy polenta into a greased baking dish and let it cool at room temperature for about 30 minutes.

Cover and refrigerate for 1-2 hours until firm and set.

Cut out 2-inch rounds using a cookie cutter, dipping in warm water to prevent sticking.

Heat 1/4 cup of olive oil in a skillet over medium-high heat, add rounds, and fry for 3-4 minutes on each side.

For extra crunch, bake at 400°F for 10-12 minutes after frying.

Garnish with fresh herbs and serve warm.