1. Cook Polenta
   1. Bring the stock to the boil in a large saucepan.
   2. Add the polenta and cook over a medium heat.
   3. Stirring constantly, for 5 minutes, until it starts to come away from the sides of the pan.
   4. Remove the pan from the heat
   5. beat in the butter, chives and parsley and season to taste with pepper.
   6. Pour the polenta into an oiled dish and spread out evenly. Leave to cool and set.
2. Prepare Garlic Sauce
   1. Tear the bread into pieces and place in a bowl.
   2. Cover with cold water and leave to soak for 10 minutes
   3. Pound the garlic cloves with the salt to make a paste.
   4. Work in the walnut.
   5. Squeeze out the bread, work it into the paste, then add the lemon juice.
   6. Stir in the oil until the sauce is thick and creamy.
   7. Transfer to a bowl, cover with clingfilm and set aside.
3. Cook Polenta and Tomatoes
   1. Brush a ridged griddle with oil and preheat.
   2. Cut the set polenta into wedges or rounds.
   3. Season the tomatoes with salt and pepper.
   4. When the griddle is hot, add the polenta and tomatoes, and cook for 4-5 minutes.
4. Serve the Food
   1. Divide the polenta and tomatoes among warmed plates and spoon over the garlic sauce.
   2. Serve immediately.
5. Tools
   1. Saucepan
   2. Tablespoon
   3. Scale
   4. Bowl
   5. Timer
   6. Knife
   7. Brush
   8. Soup Ladle
6. Ingredients
   1. 1. 700 ml 1 ¼ pints vegetable stock or water
   2. 2. 175 g/6 oz quick-cook polenta
   3. 3. 25 g/1 oz butter
   4. 4. 3 tbsp snipped fresh chives
   5. 5. 2 tbsp chopped fresh flat-leaf parsley
   6. 6. olive oil, for brushing
   7. 7. 4 plum tomatoes, sliced
   8. 8. salt and pepper
7. Garlic Sauce
   1. 1. 2 thick slices of French bread, crusts removed
   2. 2. 175 g/6 oz quick-cook polenta
   3. 3. 25 g/1 oz butter
   4. 4. 3 garlic cloves, chopped
   5. 5. 1⁄7 tsp salt
   6. 6. 115 g/4 oz walnut pieces
   7. 7. 3 tbsp lemon juice
   8. 8. 7 tbsp olive oil