Bring the vegetable broth to a boil in a saucepan. Gradually whisk in the polenta and cook according to package instructions, stirring frequently.

Stir in the Parmesan cheese (if using), salt, and black pepper.

Pour the cooked polenta into a baking dish, spreading it evenly. Let it cool to set for about 10 minutes.

Preheat the oven to 200°C (400°F).

Once the polenta has set, slice it into 1/2-inch thick pieces. Place the slices on a baking sheet.

Drizzle with olive oil and bake for 15-20 minutes, or until golden and crispy on the edges.

Top each polenta slice with tomato slices and fresh basil leaves.

Serve warm, drizzling with a little more olive oil if desired.