1) Bring to a boil 1 liter of water in a high and large saucepan.

2) So paid the flour a little at a time, stirring constantly, add a pinch of salt and cook for about 30 minutes, stirring.

3) Meanwhile clean vegetables. Tick the courgette, scrape the carrot, clean the celery rib, peel the pepper, depriving it of white filaments and seeds. Wash the prepared vegetables and cut them into thin strips.

4) Wash also the cherry tomatoes e cut them in the middle. Peel and slice the onion.

5) Let it heat up 4 tablespoons of oil in a pan, brown the peeled garlic then add the vegetables and sauté for a few minutes. Keep them in hot.

6) When the polenta is cooked, unite a knob of butter to whisk it, then pour it in a wide and low baking tray lined with baking paper, roll it out with the help of a spatula and let it cool.

7) Once cold, remove the polenta from the pan e cut it cubes of about 4 cm on each side. Arrange on each a spoonful of sautéed vegetables e served at room temperature.