Instructions: Blend the polenta with the water in a bowl.

Bring the stock to the boil in a saucepan, and then add the polenta mixture in one go. Stir over a moderate heat until the mixture boils and thickens.

Reduce the heat, add the sweetcorn and simmer for 10-15 minutes until very thick, stirring constantly to prevent sticking.

Remove the pan from the heat and mix in the cheese.

Spoon the mixture into a lightly oiled 20cm (8inch) shallow square cake tin and smooth the top. Set aside until completely cold.

When the polenta is cold, cut it into squares or wedges. Lightly brush the polenta with the olive oil and either fry or grill for 3-4 minutes until golden. Serve on a bed of Spicy Tomato Sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.