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To make the grilled polenta, grease an 8 x 8 inch (20 x 20 cm) baking pan. Bring butter and broth to boil in a large saucepan. Reduce heat to low. Add cornmeal in a slow, steady stream. Stir over low heat, for about 10 minutes or until thickened. Stir in salt and cheese. Refrigerate for 30 minutes or until set. Turn out onto cutting board. Cut into 4 squares then cut each square in half diagonally. Brush with oil. Cook in heated large frying pan over medium-high heat for about 3 minutes each side or until golden brown.
To make the pesto, put basil, pine nuts, parmesan cheese, garlic and a pinch of salt and pepper into a food processor bowl; process until combined. Add the oil in a slow steady stream until well combined.
Top grilled polenta with Something Special Gourmet Antipasto and pesto.
Serves 8.
