Rub courgette and aubergine slices with olive oil and seasoning.
Griddle vegetables for 2-3 minutes per side until charred and softened.
Boil polenta, stock, chilli, and rosemary in a saucepan.
Simmer for 2-3 minutes until the liquid is absorbed and polenta is smooth.
Pour polenta into an oiled roasting tin and chill in the fridge until set.
Cut the set polenta into three equal squares and rub with olive oil.
Griddle polenta squares for 1-2 minutes per side until charred.
Mix olive oil, tomato, basil, seasoning, and lemon juice in a bowl.
Stack polenta and vegetables alternately on a plate and drizzle with sauce.