Give this gluten-free grilled polenta dish some pretty pops of colour with basil leaves and juicy cherry tomatoes.
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Line the base and sides of a 20cm x 30cm (base measurement) lamington or Swiss roll pan with baking paper. Place the stock in a large saucepan and bring to the boil over medium-high heat. Add the polenta in a slow, steady stream, stirring constantly until combined. Reduce heat to low. Cook, stirring often, for 8 mins or until the polenta thickens. Remove from heat.
Add the parmesan to the polenta and stir until well combined. Season. Pour evenly into the lined pan and smooth the surface. Place in the fridge for 2-3 hours or until firm.
Cut polenta into triangles. Spray with olive oil spray. Heat a barbecue grill or chargrill on high. Cook the polenta, turning, for 5 mins each side or until lightly charred. Spray tomatoes with olive oil spray and cook on the grill for 3 mins or until just tender and blistered.
Place oil and vinegar in a screw-top jar. Season. Seal and shake until well combined. Arrange the polenta pieces on a large serving platter and top with tomatoes, bocconcini and basil. Drizzle with a little dressing. Season. Serve with the remaining dressing.
COOK. STORE. SAVE.
Clever storage: Store leftover grilled polenta in an airtight container in the fridge for up to 3 days.
Smart swap: Got fresh mozzarella in the fridge? Use instead of the torn bocconcini.