Instructions: 1 Heat a very large heavy-based frying pan with lid. Pour the polenta into the pan of boiling water, beating well with a wooden spoon until the mixture thickens.

2 Remove from the heat, crumble over the Gorgonzola and drop in the butter.

Cover and set aside. Seed and slice the peppers and garlic.

3 Add the oil to the hot frying pan and when it starts to smoke, throw in the vegetables. Cover and cook over the highest heat for a minute.

4 Roughly chop the tomatoes and toss into the pan with the olives. Replace the lid and cook for a further minute, season to taste.

5 Beat the melting Dolcelatte and the knob of butter into the polenta, check the seasoning, adding a little hot water if the mixture is too thick.

6 Spoon the polenta into bowls and top with the charred vegetables (just use half). Coarsely grate over some fresh Parmesan, scatter over the basil and serve.

7 Spoon the remaining vegetables alongside the grilled polenta, scatter over some Parmesan and basil and serve.

Variation:
A plate of plain polenta, cooked, set, cut into triangles and chargrilled can be served with the vegetables as an alternative to the wet polenta.

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