- Bring the vegetable stock to a boil in a pot and add the 185 g of polenta, whisking vigorously. Lower the temperature to a light bubble and cook the polenta for five minutes, whisking all the time to make sure it does not stick to the bottom of the pot.
- Take off the heat, add the grated Le Gruyère AOP and season with salt. Grease a 20 x 30 cm square tray with olive oil and pour in the polenta. Smooth the surface with a spatula, cover with cling film and let cool completely first to room temperature, then in the refrigerator, preferably overnight.
- When the polenta has completely set, turn the tray upside down over a cutting board to knock it out. Cut into bite sized cubes. Drizzle with olive oil and sprinkle the remaining polenta on the cubes. Place on an oven tray lined with a baking sheet.
- Heat the oven to 190 degrees on the broiler setting. Roast the polenta cubes in the oven until crispy and browned.
- Meawhile drizzle some olive oil onto the basil on a deep plate and give them a twist and scrunch to bruise the basil and release its aromatics.
- Put the polenta cubes on a serving tray, add a piece of tomato on each and then some basil. Skewer with a toothpick and finish by grating Le Gruyère AOP on the cubes for a final pop of cheesy richness.
