Add water, milk and Knorr Chicken Stock Pot to a large saucepan and bring to the boil. Slowly whisk in the polenta, turn the heat down to low and continuously whisk for 5-10 minutes, until polenta is cooked and thickened.
Remove from heat and stir in Stork Margarine and cheese.
Pour into a greased baking tray, even out and put in fridge to set for 30 minutes or more.
Preheat oven to 180°C.
Place vine tomatoes on a baking tray and drizzle with olive oil and half of the balsamic vinegar and sprinkle with sugar and thyme. Roast in oven for 10 minutes.
Bring the set polenta out of fridge. Remove from baking tray onto a chopping board. Cut into slices. Season with Robertsons Ground Black Pepper, and drizzle with olive oil.
Place polenta pieces into a hot skillet and cook for 2-3 minutes on each side, tuning only once.
Place one piece of polenta on each plate, top with tomatoes, the remaining balsamic vinegar, some cream cheese or goats cheese if desired and some fresh basil leaves.
Please note: this recipe requires 30mins marinating time