Italian Cornmeal Canapes

Grease a 16cm x 26cm|7" x 11" tin. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.

Place the stock in a pan and bring to a boil. Gradually stir in the polenta, bring to a boil again and allow the polenta to absorb the water for around 5 minutes. Remove from the heat, stir in the butter and season with salt, pepper and nutmeg. Spread the polenta in the baking tin and leave to cool. cover with cling film and chill for 4 hours until set.

Heat the oven to 200°C (180° fan) 400°F gas 6. Line a large baking tray with non-stick baking paper.

Turn out the polenta and cut out 12-15 stars with a cutter or card template.

Place in a single layer on the baking tray. Brush with the oil and sprinkle with parmesan. Bake for 15 minutes until golden. Set aside to cool.