Instructions: Polenta: Bring water to boil, stir in polenta, salt and pepper and cook for 4 minutes then stir in grated gorgonzola.

Shape on plates or in tubes and chill for 30 minutes until set. Once set slice into fingers or rounds.

Vegetables: Slice into equal pieces, dress with olive oil, salt and pepper, griddle on griddle plate for 4-5 minutes until cooked along with polenta rounds.

Arrange griddled vegetables and polenta rounds on to serving plates, finish with ripped basil leaves, extra virgin olive oil and freshly ground black pepper.

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