Ingeadients 1 1/2 cups water 1/4 cup instant polenta Tuscan seasoning olive oil spray 1/2 small onion, finely chopped 1/2 x 400g can chickpeas, drained, rinsed 1/2 x 400g can chopped tomatoes with herbs 1/2 cup Chargrilled vegetables 1 tablespoon roughly-torn fresh basil Instructions Step 1 Heat water in a pan to boiling point. Gradually stir in polenta with a sprinkling of seasoning. Cook until slightly thickened. Cool for 5 minutes. Step 2 Spoon polenta onto a lightly-greased baking tray. Form into a round. Leave to set. Cut in triangles and grill for 5 minutes or until firm. Step 3 Spray a non-stick frying pan with oil. Cook onion until softened. Add chickpeas, tomatoes and chargrilled vegetables. Heat through. Step 4 Sprinkle hotpot mix with basil. Serve with polenta triangles on the side.