POLENTA WITH ROSEMARY AND PARMESAN CHEESE.

Ingredients.......1 litre of vegetable stock, 225gm of polenta, 400gm of grated Parmesan cheese, fresh chopped rosemary to taste, rice bran oil for frying, 4 ripe firm tomatoes, wholegrain mustard, fresh rosemary sprigs to garnish. Bring the stock to the boil and slowly add the polenta, stirring with a wooden spoon to prevent lumps forming. Cook over a low heat stirring constantly to prevent sticking, until moisture has evaporated. Remove from heat and and add 200gm of grated parmesan and chopped rosemary to taste, mixing well. Lightly oil a baking sheet and line with a sheet of baking paper. Spread the cheese and rosemary mixture evenly over the baking sheet to 1/2 inch thick. Leave to cool. Now use a pastry cutter to cut into discs big enough to hold a slice of tomato. Fry the discs in the oil until crisp on both sides. Place a thick slice of tomato on each disc, spread with wholegrain mustard and top with the remaining grated Parmesan cheese. Place the the discs under the grill until the cheese has melted. Garnish with sprigs of fresh rosemary and serve.