polenta cake with vegetables and cheese

4 cups water
2 cups polenta
1 bunch basil, leaves picked
2 cloves garlic, crushed
1/2 cup finely grated parmesan
1/2 cup olive oil
10 sage leaves
1 brown oinon, finely chopped
extra 2 cloves of garlic, crushed
5 roma tomatoes, slice
15 pitted olives, halved
200g mozarella, sliced
salt and pepper freshly ground
sage leaves to serve

1. Preheat oven to 200C. Grease base of 30x20cm cake tin with melted butter then line with baking paper. Bring water to boil in a large dep pan over a high heat. Slowly add polenta, in a steady stream, stirring. Reduce heat to low and cook, stirring for 10 mins or until polenta grains become soft. Cool slightly. Spoon into prepared tin and press with your hands to spread evenly.
2. To make pesto, put basil, pine nuts, garlic and 1/2 the paremesan in the food processor and process until finely chopped and combined. Add oil and process until a thick smooth sauce forms. Transfer to a small bowl.
3. heat extra oil in a small frying pan over a medium heat. Add sage and cook for 2 mins or utnil crisp. Transfer to a plate lined with paper towel. Add oinon to pan and cook for 3 mins or until softened. Add extra garlic and cook for 1 min. Remove from heat and cool slightly. Spread oinon mix over polenta. Top with pesto, tomato, olives, mozarella and remaining parmesan. Season and bake for 25-30 mins or until topping is soft and cheese is melted and polenta crisp on the base. Cut into squares and serve sprinkled with sage leaves.