Polenta Wedges with Basil and Tomato

1. Grease and line a 28 x35cm (11"x14") baking tray with baking paper and olive oil and set aside. Bring one litre of water to a boil in a saucepan. Add polenta in a steady stream, stirring continuously to prevent lumps. Reduce the heat to low and allow to simmer, stirring regularly for 15 minutes or until the polents comes away from the sides of the pot. 2. Stir in the Parmesan and season to taste. Pour into the prepared tin and smooth the top with the back of a spoon. Leave to set for about an hour. 3. Once it has set, turn the baking tray over and turn the polenta on to a wooden board. Cut into 5cm squares and then in half to form triangles. 4. Heat a griddle pan until hot and cook the triangles for a few minutes on each side to char lightly. Top with basil leaf, cherry tomatoes, a spoonful of pesto and some shaved parmesan. *To make polenta sushi, cook polenta and pour into a greased 20x30cm (8"x12") baking tray. Once it has set, use a small scone cutter to cut rounds of polenta. Cut a smaller circle out of the middle of each round and stuff with strips of carrot, peppers and courgettes. Wrap a layer of blanched spinach or Parma ham around the outside.