Griddled polenta discs are topped with a roasted Mediterranean vegetable medley and rocket and spinach sauce.
Heat the oven to 180C. Heat a griddle pan to smoking hot.
Pour the stock into a large saucepan, bring to the boil and then whisk in your polenta. Reduce to a simmer and cook for about 30 minutes, stirring frequently.
Grease a large baking tray with some olive oil then pour in your cooked polenta. You want a depth of 1cm/½ inch thick. Allow to cool completely.
Next place your tomatoes and pepper in a roasting tray along with oregano, drizzled with olive oil. Roast in a medium oven. Take out of the oven and in the artichokes and a handful of capers.
Meanwhile brush your courgettes and aubergines with oil and griddle until nicely lined and cook through.
When the polenta is completely cooled cut into circles using your largest cutter, about 8cm/3 inches. Brush with oil then griddle until nicely lined on both sides.
Make your dressing by blending the remaining olive oil with the spinach, rocket, lemon juice, garlic and pinenuts.
To serve, place a circle of polenta in the centre of each plate and top with the griddled vegetables, then the roasted vegetables and a dollop of the rocket and spinach sauce.
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