Ingredients

• 500ml water
• 500ml vegetable stock
• 128 grams polenta
• 25g parmesan, finely grated
• 1 tbsp fresh flat-leaf parsley, finely chopped
• 1 tbsp fresh basil, finely chopped

Tomato and olive salad

• 125 gbaby cos lettuce, trimmed, leaves torn roughly
• 200g semi-dried tomatoes in oil, drained
• 4g reen onions, sliced thinly
• 50g black olives, pitted, sliced

Spiced mayonnaise

• 225g mayonnaise
• pinch cayenne pepper
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp ground turmeric
• 1 tbsp lemon juice

Steps

1. In a medium saucepan, bring water and stock to the boil. Gradually add polenta, stirring constantly. Reduce heat; cook, stirring, for about 10 minutes, or until polenta thickens. Stir in cheese, parsley and basil.
2. Spread polenta evenly into a deep 19cm square cake pan; cool for 10 minutes. Cover; refrigerate for about 3 hours or until firm.
3. Turn polenta onto a chopping board; trim edges. Cut into four squares, cut each square diagonally into two triangles. Cook polenta, in batches, on a heated, oiled grill plate (or grill or grill pan) for about 2-3 minutes each side, or until browned.
4. Meanwhile, to make tomato and olive salad: Combine ingredients in a medium bowl.
5. Meanwhile, to make spiced mayonnaise: Whisk ingredients in a small bowl until combined.
6. Serve polenta topped with salad; drizzle with mayonnaise.