Polenta With Grilled Vegetables
750ml vegetable stock
160g polenta (quick cook)
25g fresh basil leaves, roughly torn
25g Parmesan cheese
1 tbsp olive oil, plus a drizzle to serve
2 courgettes, sliced into ribbons3-4mm thick
1 aubergine, sliced into strips 3-4mm thick
2 red peppers, deseeded and sliced 10 cherry tomatoes
Freshly ground black pepper and Himalayan pink salt
1 Bring the stock to the boil, add the polenta and cook for about five minutes, stirring constantly, until all the liquid has been absorbed and the mixture is thick. Add the basil and the Parmesan, then stir for 30 seconds before tipping the mixture onto a large baking tray lightly wiped with oil.
2 Use a palette knife to spread out the polenta to about 1cm thick. Leave to set for about 20 minutes. Flip the baking tray upside down onto a chopping board. Cut into a rectangle and lightly brush with olive oil, then grill until golden and crispy. Set aside.
3 Brush the vegetables with olive oil and season. Lightly grill them for 15 minutes, until tender. Stack the vegetables on top of the polenta, scatter over the rocket leaves and serve with a good drizzle of olive oil or herb pesto.