1

Using 1 piece of foil, line base and side of a 20cm round cake tin so foil is 1cm above the rim. Bring stock to the boil in a saucepan and gradually stir in polenta. Cook, stirring, over low heat for 3–5 minutes or until thick. Stir in cheese and season with salt and freshly ground black pepper. Spoon mixture into prepared tin and smooth surface. Refrigerate until firm.

2

Preheat grill on high. Lift polenta from tin and peel away foil. Cut polenta into 6 wedges and lightly spray with oil. Cook under grill for 3–5 minutes each side or until golden and crisp.

3

Meanwhile, heat half the oil in a medium frying pan over high heat. Add tomatoes and cook, stirring, for 2–3 minutes or until lightly browned. Transfer to a plate. Cover to keep warm. Add garlic and spinach to pan and cook, stirring, for 1–2 minutes or until spinach is wilted. Transfer to a bowl. Cover to keep warm.

4

Heat remaining oil in same pan. Add mushrooms and cook, stirring, for 3–4 minutes or until golden. Add vinegar and cook for 1 minute or until mushrooms are tender. Top polenta wedges with pesto and serve with tomatoes, spinach and mushrooms.