Grilled Polenta with Rocket and Feta

Ingredients

• 2 cups Instant Polenta
• 5 cups Water
• 100g Parmesan Cheese
• 200g crumbled Feta Cheese
• 2 cups of Rocket Lettuce
• 6 Vine-ripened Tomatoes
• 3 Tbsp Olive Oil

1. Place tomatoes onto a baking tray lined with foil and drizzle with olive oil. Bake in a preheated oven at 170o Celsius for 1hr.
2. Bring water to a boil, reduce to low heat and slowly add polenta, stirring constantly for 6 minutes until polenta is smooth and thick, stir in parmesan cheese.
3. Place polenta onto a chopping board and flatten to 1.5cm height. Place in fridge for 40 minutes to set. Cut into 6cm by 6cm squares and spray both sides with olive oil.
4. Heat medium frying to medium heat, cook polenta pieces on each side for 2-3 minutes.
5. Wash rocket and place on top of baked polenta, cover with feta cheese and drizzle balsamic glaze over top to taste.