Ingredients

• 2 tbsp olive oil
• ½ yellow courgette
• sliced
• ½ aubergine
• sliced
• salt and freshly ground black pepper
• 125g/4½oz quick-cook polenta
• 250ml/9fl oz hot chicken stock (vegetarians can substitute vegetable stock)
• pinch dried chilli flakes
• 2 tsp chopped fresh rosemary
• salt and freshly ground black pepper
• olive oil
• for drizzling
• 2 tbsp olive oil
• 1 tomato
• chopped
• small handful fresh basil
• chopped
• salt and freshly ground black pepper
• squeeze lemon juice

Directions

• For the vegetable stack
• rub the courgette and aubergine slices with the olive oil and season with salt and freshly ground black pepper. Heat a griddle pan until hot and griddle the courgette and aubergine slices for 2-3 minutes on each side
• or until softened and lightly charred. Set aside and keep warm.
• For the chargrilled polenta
• place the polenta and stock into a small saucepan. Add the chilli flakes
• rosemary and seasoning and bring to the boil. Reduce the heat and simmer for 2-3 minutes
• or until all the stock has been absorbed and the polenta is no longer grainy.
• Lightly oil a small roasting tin and pour in the polenta. Allow to cool
• then place into the fridge to chill and set. When set
• cut the polenta into three equally sized squares.
• Rub the squares with olive oil
• heat a griddle pan and griddle the polenta squares for 1-2 minutes on each side
• until lightly charred.
• For the sauce vierge
• place all the sauce vierge ingredients into a bowl and mix well.
• To serve
• place one chargrilled polenta square onto a serving plate and top with the grilled courgette slices. Place another layer of polenta on top
• then the aubergine slices
• followed by the final square of polenta. Pour the sauce vierge around the plate.