Prepare a slice try by lining it with baking paper - leave longer edges hanging over as you will use them to hold and lift out of the pan when the polenta has set in it (read on)

Prepare the filling ingredients and set aside

Make the basil pesto by adding all of the ingredients to a food processor and pulse to combine well.

Add the water to a saucepan and bring to the boil

When the water has started to boil pour in the polenta in a steady stream, whisking or stirring well as you do so.

Continue to stir - the polenta with thicken as you do this. Continue stirring continuously

Once the polenta starts to move off the side of the saucepan add the butter and stir again. Continue stirring and add the pesto with MORE STIRRING.

Once the polenta is looking reasonably smooth and is coming away from the edges of the pan remove it from the heat and stir in the filling until well combined

Pour or scoop the polenta into the lined slice tray, use a spatula to evenly spread it out.

Add to the fridge to set for at least one hour

Prior to removing from the fridge set the oven to 160 degrees celcius to heat

Remove the polenta from the fridge and lift the set polenta out of the tray by the paper.

Slice into the desired size and add to a baking tray and place into the oven

Cook for 25 minutes

Remove and sprinkle with fresh parmesan and fresh basil leaves