1. Bring the stock to the boil and then pour in the polenta in a steady stream. Season with salt and pepper.

2. Add ¾ of the chestnuts, roughly chopped, plus the finely chopped rosemary and cook for 5 minutes, stirring continuously.

3. Turn into a greased tin (28 x 18cm or 11 x 7 inches) and allow to set.

4. Make a cross in the tops of the figs and gently squeeze until slightly open.

5. Roast the figs in a hot oven for 4 minutes, remove and divide the Dolcelatte evenly and return to the oven for a further 3 minutes or until the cheese has melted.

6. Meanwhile, caramelise the shallots in the olive oil and toss through the remaining whole chestnuts to warm through.

7. Cut the set polenta into four squares and fry gently on both sides until golden.

8. Place the figs, shallots and chestnuts on top of each square and garnish with the rest of the rosemary.

Serve immediately.