Festive polenta tart Ingredients1.5 litres water or vegetable stock300g polenta5ml (1 tsp) salt45ml (3 tbsp) freshly grated parmesan cheese100g mozzarella, grated50g blue or gorgonzola cheese, grated1 small salami, sliced, or smoked beefHandful of rocket leaves or micro herbsOlive or avocado oilBalsamic glazeMethodIn a large saucepan, bring the water or stock to boil. Add polenta and salt and stir with a wooden spoon till smooth. Cover and let cook for 8-10 minutes until it's like a porridge.Add parmesan and stir through. Spread the polenta onto a baking tray and spread out so it's about 2-3cm thick. Top with mozzarella and gorgonzola. Spread over salami slices and bake in a preheated oven of 190C for 15-20 minutes until heated through and cheese has melted. Cut into squares or rectangles and serve topped with rocket or herbs, a splash of olive oil and squirt of balsamic...