• Pour the milk into a saucepan and bring to the boil.

• Add the polenta to the boiling milk and cook, stirring constantly, for about 3 minutes until thickened.

• Turn the stove off and add 25 g butter and grated cheese, mix well.

• Brush a square or rectangular dish with olive oil and lay half the cooked polenta on it.

• Lay the cheddar slices flat on the polenta.

• Lay the second portion of polenta on top and smooth out.

• Cool and refrigerate for 1 hour.

• Wash the cherry tomatoes and lay them in a heat-resistant dish.

• Drizzle with oil, sprinkle with salt, pepper and oregano, add the garlic clove cut into quarters and mix well.

• Put it in the oven, preheated to 180 °C, for 15 minutes.

• Heat up a frying pan with a little butter. Lay all the spinach and fry it on a high heat until done, add a little salt.

• Cut the cooled polenta; you can use round molds for this.

• Melt the remaining butter in a frying-pan, and fry the polenta until golden brown on both sides.

• Lay the fried polenta on a plate, place the spinach on top. Lay the baked tomatoes on top of the spinach, pour over the olive oil or juice released while the tomatoes were baking. Serve garnished with basil.