1. Place the vegetable stock and olive oil into an unperforated steam container.
2. Whisk the polenta into the vegetable stock until combined. Place into the steam oven and Steam at 100°C for 15 minutes.
3. Stir in the salt and half of the parmesan and place back into the steam oven. Steam at 100°C for 5 minutes.
4. Stir vigorously for 2 minutes or until smooth and creamy.
5. Transfer to the greased unperforated steam container (DGG20), cool for 10 minutes, cover and refrigerate for at least 3 hours or until set.
6. Cut the polenta into 6 cm x 3 cm x 3 cm chips. Lightly coat with olive oil, toss in the remaining parmesan and arrange in a universal tray.
7. Place the tray in the oven on shelf position 2. Set the oven on Fan Plus at 240°C with Crisp function activated. Bake for 20-25 minutes, or until crisp.

1. Combine all ingredients in a bowl. Place tomatoes onto a universal tray.
2. Place the tray into the oven on shelf level 2 on Fan Plus at 130°C with the Crisp function activated. Cook for 60-90 minutes, or until the tomatoes have softened and shriveled slightly. Set aside.

1. Add all ingredients into a blender and blitz until smooth. Set aside in fridge until needed.

1. Pipe or spoon the whipped cheese on each polenta chip. Top with a teaspoon of basil pesto and finish with slow roasted tomatoes and fresh basil leaves.

Induction

• Polenta can be cooked on the induction stove. Cook, stirring often, on medium heat, induction setting 4. Add 1 cup of water to the polenta and more if needed.

Combi steam Pro oven

• Polenta chips can be cooked in the combi steam Pro oven. Place the tray in the oven on shelf position 2. Set the oven on Combi mode: Fan Plus at 240°C with 0% moisture. Bake for 30-40 minutes, or until crisp.

Warming drawer

• Tomatoes can be roasted in the warming drawer on Food setting 5 for 4 hours.

• Polenta and Roma tomatoes can be prepared the day prior to serving and kept refrigerated until required.
• Preheating is not required in this recipe.