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1
Pour the broth into a large pan, then bring to a boil.
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2
While you wait, finely grate the Parmesan.
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3
Carefully pour the polenta into the boiling broth in a steady stream, stirring constantly with a wooden spoon, until all of the polenta has been added.
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4
The polenta will thicken up quickly.
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5
Cook for a couple of minutes until very thick, stirring with a long-handed wooden spoon, as it will bubble and pop as it boils.
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6
Take the pan from the heat, then stir in the grated cheese, the butter, and plenty of salt and pepper.
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7
Taste a little bit you may be surprised how much seasoning polenta can need.
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8
Rub a little oil around the inside of an 8 x 12-inch baking pan, then pour in the polenta and smooth the top.
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9
Let cool for at least 10 minutes.
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10
It will set firm.
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11
You can do this a day ahead if you like just keep it covered and in the fridge.
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12
Make the herbed oil and prepare the vegetables.
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13
Crush the garlic and finely chop the basil.
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14
Add to a bowl with the remaining oil and season with salt and pepper.
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15
If the mushroom stems are poking above the cap, then trim to cap level with a knife.
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16
Deseed, then quarter, the bell peppers.
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17
Brush the bell peppers and mushrooms with a little herbed oil.
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18
Using a 4-inch cookie cutter (or you can use a saucer as a template to cut around), cut out 6 circles from the polenta.
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19
Cut the goat cheeses into 6 halves.
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20
Before you begin cooking, check that your charcoal is glowing white hot, or your gas grill is preheated to 400 degrees F. Lightly brush the polenta with a little plain oil.
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21
Cook the polenta for a couple of minutes on each side, either directly on the grill or in a grill pan set over the grill, until golden and crisp.
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22
Set aside and keep warm.
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23
Place the mushrooms and bell peppers directly on the grill rack for about 5 minutes on each side, until golden and softened.
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24
Spoon some tapenade or pesto into the middle of each circle of polenta, then top with a piece of pepper, an upturned mushroom and then a circle of goat cheese.
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25
Drizzle with more of the garlic and basil oil, then serve.
