Baked polenta with vine tomatoes, mozzarella & rocket

Preheat the oven to 190°C/gas mark 5. Grease a 22cm round cake tin and line with greaseproof paper. Put the milk in a large saucepan and place over a medium heat. Add the polenta in a thin continuous stream, stirring constantly to remove any lumps. Stir in the cream, mascarpone, Parmesan, salt and pepper, whisking for 5 minutes or until thickened.

Spoon the polenta into the cake tin, levelling the surface with a wet palette knife. Bake for 15-20 minutes in the oven. Once cooked, remove the polenta from the oven and leave to cool in the tin.

Meanwhile, put the cherry tomatoes in roasting tray and sprinkle with olive oil, turning to coat. Season with salt and pepper, and scatter with thyme and rosemary sprigs. Roast in the oven for 15-20 minutes.
Remove the polenta from the tin and cut it into slices. Brush the slices with olive oil on both sides. Heat a ridged griddle pan until very hot. Place the polenta slices on the griddle for 2-3 minutes, turning, until crisp round the edges. Place a bed of rocket on a serving platter and arrange the polenta, mozzarella slices and roasted tomatoes on top. Drizzle some balsamic vinegar over the dish, serve and enjoy.