Ingredients (serves 4)



  1. Cut capsicum, eggplant and zucchini into equal pieces. Combine garlic and oil in a bowl. Add vegetables and radicchio and toss well. Heat a chargrill pan; when hot, grill vegetables in batches until charred. Set aside.
  2. Add 1 teaspoon salt to 1 litre of water and bring to the boil. Add polenta in a slow, steady stream. Reduce heat to low and cook for 6-7 minutes, stirring constantly, until thick. Stir in the butter. Spread the polenta into a greased, shallow baking dish.
  3. Preheat grill to high. Crumble cheese over polenta and drizzle with extra oil. Grill until golden brown. Cut polenta into wedges and serve with vegetables. Drizzle with oil before serving.