Step 1

Grease and line a square 20cm (8″) cake tin (or a loaf tin) and set to one side.

Step 2

Melt 1 tablespoon of the butter in a large, non-stick saucepan and add the garlic paste. Fry for 1 minute then add the vegetable stock and bring to the boil.

Step 3

Remove from the heat and rapidly whisk in the polenta until smooth. Return to the heat stirring until boils and thickens. Whisk in the remaining 3 tablespoons of butter.

Step 4

Pour the polenta into the lined tin, refrigerate for at least 3 hours but preferably overnight.

Step 5

Remove the polenta from the tin and cut into 1/2″ slices. You can cut into squares first then slice into smaller triangles or any shape you wish. Brush with olive oil and set to one side.

Step 6

Insert the grill plate into the cooking pot. Select GRILL, set the temperature to HI, and time to 14 minutes. Press START/STOP. Once the pre-heat cycle has finished place half of the polenta into the grill. Close the lid to cook.

Step 7

When the unit displays the ‘FLIP’ prompt open and close the lid. After 10 minutes of cooking carefully flip the polenta using silicone tongs and cook for the remaining 4 minutes. Repeat steps 6 to 7 until all polenta is cooked. Serve immediately.

Notes:

Prep time inclusive of a 3 hour setting time.

For a richer, creamier flavour replace the vegetable stock with milk and season accordingly.