1. Place the vegetable stock and olive oil into an unperforated steam container.
2. Whisk the polenta into the vegetable stock until combined and Steam at 100°C for 15 minutes.
3. Stir in the salt and half the parmesan and Steam at 100°C for 5 minutes.
4. Stir vigorously for 2-3 minutes with a wooden spoon until smooth and creamy.
5. Transfer to a paper-lined deep unperforated steam container and refrigerate until set for at least 2-3 hours, preferably overnight.

1. Preheat the oven on Fan Plus at 130°C with the Crisp function activated.
2. Arrange the tomato halves on a universal tray.
3. Sprinkle the tomatoes with thyme, salt and pepper and drizzle with extra virgin olive oil.
4. Place in the oven on shelf position 2 and cook for 60-90 minutes, or until the tomatoes have softened. Set aside.

1. Add all ingredients into a blender and blitz until smooth for 10-20 seconds. Transfer to a piping bag or a bowl. Set aside in refrigerator.

1. Preheat the oven on Fan Plus at 240°C.
2. Cut the polenta into 6 cm x 3 cm x 3 cm chips. Lightly coat with olive oil, toss in parmesan and arrange in a gourmet oven dish.
3. Place in the oven on shelf position 2 and bake for 15-20 minutes, or until crispy. Allow to cool for 5 minutes.

1. Pipe or spoon the whipped cheese on each polenta chip. Top with a layer of basil pesto (1 tsp each) and finish with Roma tomatoes and fresh basil leaves.

• Polenta and Roma tomatoes can be prepared the day prior to serving and kept refrigerated until required.
• If whipped cheese is over whipped, improve consistency with more goat’s cheese.