Polenta squares with Grana Padano fondue

Cook the polenta, spread it out on an oiled baking tray, cover it with baking paper and let it cool completely.

Once cooled, cut it into slices as desired, then brown it in a pan with extra virgin olive oil to make it crispy.

Dice the vegetables and sauté them in a sauce of oil and spring onion, adding the eggplant and bell pepper first, then the zucchini. Season with salt and cook for at least 20 minutes.

Heat the cream in a small saucepan, then remove from the heat and pour in a generous amount of grated Grana Padano, whisking everything together. Serve by placing the vegetables on top of the polenta and garnishing with the fondue.