Creamy Polenta with Sun-Dried Tomatoes and Grilled Halloumi

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A sunny vegetarian dish, very simple yet with real depth of flavour. Ingredients for 4 people: - 220 g instant polenta - 80 cl vegetable stock - 20 cl milk - 200 g halloumi - 120 g sun-dried tomatoes - 1 small courgette - 30 g Parmesan - 1 tbsp olive oil - basil, pepper Preparation: 1. Grill the courgette, cut into half-moons, in a little oil. 2. Brown the halloumi, cut into slices, in a frying pan. 3. Bring the stock and milk to the boil, then gradually pour in the polenta. 4. Stir for 3 to 5 minutes, until creamy. 5. Stir in the Parmesan and season with pepper. 6. Serve the polenta with the courgettes, sun-dried tomatoes and grilled halloumi. 7. Finish with basil or flat-leaf parsley. Tip: add a few toasted pine nuts for even more texture.