Pre-heat the oven at 180 degrees Celsius.

Cut the zucchini and peppers into bite sized pieces and add to a bowl. Add the cherry tomatoes, mushrooms, olive oil, thyme and salt and pepper and mix.

Add the vegetable mixture into an oven pan and bake at 180 degrees Celsius for about 20 minutes or until vegetables are cooked.

While the vegetables are in the oven, bring the broth to a boil on a stove pan.

Once broth is boiling, add the cornmeal. Mix well, cover and lower the heat. Let cook for about 20 minutes, stirring occasionally.

Once cooked, add butter and 1/2 cup of cheese and mix.

To serve, add the polenta to a plate. Top with cooked vegetables, adding the leftover juices of the vegetables with a spoon. Decorate with extra shredded cheese and basil.