Pre-heat the grill to hot.
Prepare the salsa by combining the parsley, mint, garlic and lemon juice in a food processor. Blend until combined. Transfer to a small glass mixing bowl and stir in the capers and enough extra-virgin olive oil to bind. Season to taste, cover and set to one side.
Arrange the polenta slices on a lined baking tray and grill until starting to colour at the edges. Remove and brush the tops with olive oil, season, then top with the goat's cheese slices. Return to the grill for 1 minute. Remove and arrange on a wooden sharing platter.
Sprinkle the chilli flakes on top and serve with the bowl of green salsa, some of it spooned on top of some of the polenta slices.