Fill and boil your kettle. Trim the courgettes and chop them into bite-sized cubes. Warm a deep frying pan or medium-sized pan on a medium heat for 1 min, then add 1 tbsp olive oil, the courgettes and a pinch of salt and pepper. Fry for 5-6 mins, stirring every now and then, till golden and slightly softened.

Meanwhile, peel and grate or crush the garlic. Pour 600ml hot water from the kettle into a large pan and add 1 tsp salt. Bring to a bubble, then slowly trickle in the polenta, stirring as you add it to keep it smooth. Turn the heat down to low, pop on a lid and simmer for 10 mins, stirring regularly.

When the courgettes have cooked for 5 mins, add the garlic, 1 tsp chilli spice blend (it's spicy – for less heat just use ½ tsp) and 1 tbsp red wine vinegar to the pan. Cook and stir for 1 min, then tip in the tin of cherry tomatoes and 100ml hot water from the kettle. Bring up to a bubble, then pop on a lid (or cover with a baking tray). Simmer on a mediumlow heat for 8 mins. Stir often.

Meanwhile, pick the mint leaves off their stalks and finely chop them.

After the polenta has cooked for 10 mins, turn the heat under the pan off. The polenta should be thick and creamy. Taste it and add some salt or pepper if you think it needs it.

When the courgette sauce has thickened a little and the courgettes are tender, taste and add more chilli spice mix, vinegar or some salt or pepper if you think it need it.

Divide the polenta between 2 warm, shallow bowls. Top with the courgette sauce and crumble over the feta. Garnish with chopped mint to serve.