Baked Polenta with Griddled Summer Vegetables (v)

A lovely light lunch dish (omit the parmesan for a vegan version). This is from @deliciousmag August edition.

For 4 portions you need:
800ml vegetable stock
200g quick cook polenta
100g finely grated parmesan (use dark stock instead if making it vegan)
100g asparagus tips
1 large courgette, peeled in to ribbons
150g cherry tomatoes
2 tbsp olive oil
2 cloves garlic, crushed
120g roasted red peppers (either do your own or use a jar), sliced
Squeeze of lemon juice
Large handful of rocket leaves

Bring the stock to the boil in a large pan and then slowly add the polenta, whisking all the time till it thickens. Season well and add the parmesan. Pour into a lined baking tin (e.g. swiss roll tin) and leave to set for 5 mins then bake at 180 degrees for about 20 mins.

Meanwhile griddle the veggies on batches. Mix with the lemon juice and season well.

Serve the polenta dressed with rocket and the griddled veggies on the top. Sophistocated but easy ☺