Heat the grill to high. Put the cherry tomatoes on a baking tray with the garlic and olive oil, grill for 5 minutes, shaking half way through. Meanwhile, mix the polenta with half the parmesan and lots of salt and pepper then add 400ml boiling water or until the polenta is stiff but spreadable.
Tip the polenta onto a greased 30 x 34 cm baking sheet and use a wet spoon to spread the mixture out onto the tray, top with the salami, remove the tomatoes from the grill and put these on top with any tray juices then sprinkle over the remaining cheese and a drizzle of olive oil.
Return to the grill and cook for 5 minutes, until the salami gives off is oil and the cheese melts. Scatter with basil before serving.
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