Step: 1/8

Bring the stock to the boil in a pan. Stir in the polenta and simmer over a low heat for 15 minutes, stirring regularly, until thickened.

Step: 2/8

Brush a square tin with 1 tbsp oil and pour in the polenta. Spread out evenly with a wet spoon. Set aside to cool for 30 minutes.

Step: 3/8

Meanwhile, mix the cheese with the sour cream and season with salt and pepper.

Step: 4/8

Grate the Parmesan and mix half of it into the sour cream mixture.

Step: 5/8

Wash and slice the tomatoes.

Step: 6/8

Turn out the polenta from the tin and cut into slices.

Step: 7/8

Brush a baking dish with the remaining oil and layer the polenta slices, alternating with the cheese mixture and tomato slices.

Step: 8/8

Sprinkle with the remaining Parmesan and bake in a preheated oven at 200°C (180°C fan, gas 6) for 25 minutes.