Instructions: Boil water in a large pan. Stir in polenta. Stir over low heat for 20 minutes or until polenta is smooth and no longer grainy. Remove from heat, stir in cheese and butter.

Mix well. Spoon polenta into a greased foil-lined 23cm (or similar) square cake tin. Refrigerate one hour (or overnight) until firm.

Turn polenta onto a chopping board. Cut into 6-8 squares or wedges, brush each lightly with oil. Char grill, barbecue, grill or pan-fry pieces 5-6 minutes each side.

Cook capsicum, zucchini, eggplant in the same way (in batches if necessary)

For gremolata, combine parsley, garlic and lemon rind. Chop as fine as possible.

Arrange vegetables on serving plates. Reserve two thin strips of capsicum for garnish. Top vegetables with polenta. Sprinkle with gremolata, garnish with capsicum strips.

To add extra zing, stir chopped mixed herbs (oregano, marjoram, parsley and thyme) into cooked polenta.

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