Method

• 1.
  Line a 20cm x 30cm lamington pan or baking tray with baking paper.
• 2.
  Place the stock in a saucepan over medium-high heat and bring to the boil. Add the polenta in a slow steady stream, whisking constantly for 2 minutes or until very thick. Remove from heat, then stir in parmesan and season. Spread the polenta mixture into the lamington pan, then chill for at least 1 hour or until set.
• 3.
  Turn out the polenta onto a clean board or work surface and cut into small wedges.
• 4.
  Heat 2 tablespoons oil in a large non-stick frypan over medium-high heat. Add half the polenta wedges and cook, turning, for 5-6 minutes until golden and crisp. Repeat with another 2 tablespoons oil and the remaining polenta. Drain on paper towel. Set aside.
• 5.
  Combine balsamic, garlic and remaining 2 tablespoons olive oil in a bowl and season.
• 6.
  Toss tomato, basil, olives, cucumber, mozzarella and polenta in a large bowl, then drizzle with balsamic dressing. Serve immediately.