Chargrilled vegetable & lentil stew with cheesy polenta

1. Put the chargrilled vegetables, tomatoes, lentils, stock and oregano in a saucepan, and bring to a gentle simmer. Cover and cook gently for about 25 minutes until the mixture is thick and pulpy, stirring frequently. Add a dash of water if the mixture dries out.

2. Meanwhile, bring 700ml water to the boil in a saucepan with ½ tsp salt and sprinkle in the polenta, whisking well to prevent the mixture turning lumpy. Reduce the heat to its lowest setting and continue to cook, stirring with a wooden spoon for 8 minutes. Stir in all but 2 tbsp of the Parmigiano Reggiano and some ground black pepper.

3. Add the balsamic glaze to the vegetables. Spoon the polenta onto plates, pile the vegetables on top and serve sprinkled with the reserved cheese.