Step 1 Grease and line a 30cm x 20cm x 2.5cm-deep baking pan with baking paper. Bring water to the boil. Reduce heat to low. Slowly pour polenta into water, stirring constantly for 5-6 minutes, or until polenta is thick. Stir in parmesan. Spoon polenta into prepared tray and spread evenly. Place in refrigerator for 1 hour, or until cold and firm. Turn polenta out on a chopping board. Remove baking paper. Cut polenta into triangles.

Step 2 Heat barbecue hotplate and grill to a medium heat. For salad, combine all beans and tomatoes in a bowl. Spray with olive oil.

Step 3 Spray both sides of polenta pieces with olive oil. Cook for 2-3 minutes on each side, or until crisp.

Step 4 Cook vegetable mix on hotplate, stirring occasionally, for 2-3 minutes, or until vegetables are tender and heated through. Transfer vegetables to a bowl. Add rocket and toss until combined. Serve polenta on 4 serving plates. Top with vegetable mix. Drizzle with lemon dressing. Serve immediately.

Step 5 To make lemon dressing, combine all ingredients. Whisk with a fork until combined.