This recipe has a video for easy visual instructions (see below).
Pour vegetable broth into a pot, add all spices, sea salt, and pepper and bring to a boil.
Slowly add the cornmeal and whisk constantly to prevent lumps. Cook for about 5 minutes on low heat, then turn off the heat.
Pour the polenta into a baking dish, lined with parchment paper. I used a 9-inch square pan. Put the pan into the fridge for about 1 hour to set.
For the breading, simply put all ingredients into a small bowl and mix with a spoon.
Remove the cold polenta from the pan and cut it into equally sized slices. Scroll up to see the step by step pictures. Preheat oven to 425 degrees F (220 degrees C).
Brush the polenta slices with a little vegetable oil and coat with the breading mixture.
Bake in the oven for about 40-45 minutes or until golden brown. Flip after 25 minutes.
Enjoy with a dip of choice. Check the recipe notes for my garlic cashew dip recipe.