By Paul Gayler
An impressive Mediterranean polenta gateau, which is light and delicious and full of gutsy flavours. Any leftovers make a great base, pan-fried and then topped with goat’s cheese or mozzarella.
Preheat the oven to 180°C/350°F/gas mark 4. Place the milk and half the garlic in a pan and bring to the boil. Stir in the polenta and cook over a low heat for